Italian garden soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Extra virgin olive oil
1 large Onion -- chopped
2 larges Celery stalks -- diced
¼ cup Sweet red peppers -- diced
2 larges Garlic cloves -- minced
6 cups Chicken stock -- defatted
1 cup White beans, canned --
\N \N Rinsed and drained
3 mediums Carrots -- diced
1 \N Bay leaf
¾ teaspoon Dried basil
½ teaspoon Dried marjoram
¼ teaspoon Dried oregano
¼ teaspoon Dried thyme
¼ teaspoon White pepper
½ cup Yellow squash -- diced
½ cup Zucchini -- diced
2 mediums Plum tomatoes -- peeled &
\N \N Seeded & di

In a large pot over medium heat, combine oil, onion, celery, red pepper, and garlic. Cook, stirring, until onion is soft (4-5 minutes). Add stock, beans, carrots, bay leaf, basil, marjoram, oregano, thyme and pepper. Bring mixture to a boil over high h eat. Reduce heat and simmer, covered, for 20 minutes.

Add squash and tomatoes and simmer 5-7 minutes or until carrots and squash are just tender. Discard bay leaf and serve.

Keeps in the refrigerator for 3-4 days.

Recipe By : Skinny Soups


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