Italian garden soup
6 Servings
Ingredients
| Quantity | 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 -- |
| Rinsed and drained | ||
| 3 | mediums | Carrots -- diced |
| 1 | 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 & |
| Seeded & di | ||
Directions
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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