Italian recipes

Italian Garden Soup

Course : Italian
Source: Skinny Soups
Serves: 6

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Ingredients:

1 tablespoon extra virgin olive oil

1 large onion -- chopped

2 large celery stalks -- diced

1/4 cup sweet red peppers -- diced

2 large garlic cloves -- minced

6 cups chicken stock -- defatted

1 cup white beans -- canned, rinsed and -- drained

3 medium carrots -- diced

1 piece bay leaf

3/4 teaspoon dried basil

1/2 teaspoon dried marjoram

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon white pepper

1/2 cup yellow squash -- diced

1/2 cup zucchini -- diced

2 medium plum tomatoes -- peeled and seeded, diced

Preparation / 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.

Italian Garden Soup

Ingredients:

Preparation / Directions:

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