Midsummer Vegetable Chowder |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In 'Saved By Soup' by Judith Barrett Ingredients:
2 teaspoons olive oil |
2 medium onions, finely chopped |
4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick |
4 medium red potatoes or 4 medium yellow potatoes, peeled and diced |
2 medium zucchini, cut in half lengthwise, and sliced |
1 medium yellow squash, cut in half lengthwise and sliced |
2 lbs ripe tomatoes, peeled, seeded, and chopped, with their juices (or 3 c. canned) |
4 cups defatted chicken broth or 4 cups vegetable broth |
salt |
fresh ground black pepper |
2 cups cooked small white beans (great northern, cannellini, navy, canned or drained ok) |
4 tablespoons chopped fresh herbs (such as parsley, basil, marjoram) |
2 tablespoons freshly grated parmigiano-reggiano cheese |
Directions:
1. Heat the oil in a heavy 6-quart saucepan over med-high heat.
2. Add the onions and carrots and cook, stirring, until the onion begins to soften, 2-3 minutes.
3. Stir in the potatoes, zucchini, yellow squash, and tomatoes.
4. Add the broth, season with salt and pepper to taste, and cover the saucepan.
5. Increase heat to high and bring to a boil.
6. Decrease heat to low and simmer until the potatoes are tender, about 20 minutes.
7. Add the beans and cook, stirring occasionally, about 10 minutes longer to heat through.
8. Stir in the herbs.
9. Garnish each serving with the cheese.
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