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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Delicious vegetable soup using fresh veggies from the garden or farmer's market. Use whatever you can pick/buy fresh that day! I used a combination of green and yellow beans, zucchini, carrots, spinach, peas and corn cut from the cob. This is summer in a bowl! Serve with crusty bread, olives, and fresh mozzerella cheese and you've got yourself a meal. Ingredients:
2 tablespoons extra virgin olive oil |
5 cups fresh garden vegetables, chopped |
1 small onion, chopped |
4 garlic cloves, chopped |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh oregano, chopped |
4 sprigs fresh thyme, leaves removed |
1 (28 ounce) can crushed tomatoes |
4 cups chicken broth |
1 (14 ounce) can cannellini beans, rinsed and drained |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
2. Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
3. Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.
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