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
File
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