Italian Garden Soup

Categories: Italian | Vegetables

Serves: 6 Servings

Ingredients:

1 tb Extra virgin olive oil
1 lg Onion -- chopped
2 lg Celery stalks -- diced
1/4 c Sweet red peppers -- diced
2 lg Garlic cloves -- minced
6 c Chicken stock -- defatted
1 c White beans, canned --
Rinsed and drained
3 md Carrots -- diced
1 Bay leaf
3/4 ts Dried basil
1/2 ts Dried marjoram
1/4 ts Dried oregano
1/4 ts Dried thyme
1/4 ts White pepper
1/2 c Yellow squash -- diced
1/2 c Zucchini -- diced
2 md Plum tomatoes -- peeled &
Seeded & di

Instructions:
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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