Italian Garden Soup

Recipe Ingredients

1 tablespoon	15ml	Extra virgin olive oil
1 tablespoon	15ml	Onion - chopped (large)
2 tablespoons	30ml	Celery stalks - diced (large)
1/4 cup	36g / 1.3oz	Sweet red peppers - diced
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
6 cups	1422ml	Chicken stock - defatted
1 cup	160g / 5.6oz	White beans - canned, rinsed and drained
3		Carrots - diced (medium)
1		Bay leaf
3/4 teaspoon	3.8ml	Dried basil
1/2 teaspoon	2.5ml	Dried marjoram
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	White pepper
1/2 cup	73g / 2.6oz	Yellow squash - diced
1/2 cup	73g / 2.6oz	Zucchini - diced
2 cups	125g / 4.4oz	Plum tomatoes - peeled and seeded (medium)
		And di

Recipe 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.

Source:
Skinny Soups

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