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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