1 1/2 Tablespoon WHOLE BUTTER |
1/2 Cup SPANISH ONION, 1/2 inch DICED |
1/2 Cup WHOLE CARROTS, 1/2 inch DICED |
1/2 Cup CELERY, 1/2 inch DICED |
1 1/2 Tablespoon DRY OREGANO |
2 Tablespoon FLOUR |
4 Tablespoon GARLIC , MINCED |
1 Quart CHICKEN BROTH |
1 Cup MARINARA SAUCE |
1/2 Cup IDAHO POTATO, 1/2 inch DICED |
1 1/2 Cup DICED TOMATOES, CANNED |
1/4 Cup zucchini 1/2 inch Diced |
1/4 Cup YELLOW SQUASH, 1/2 inch DICED |
1 Cup GARBANZO BEANS,CANNED (DRAINED) |
2 Cups ROMAINE LETTUCE, WASHED, 1 inch DICE (OUTER LEAVES ONLY) |
1/4 Cup FRESH BASIL, DE-STEMMED, CHOPPED |
1/4 Cup ROMANO CHEESE, GRATED |
6 Tablespoon PARMESAN CHEESE, GRATED |
1 teaspoon salt and GROUND BLACK PEPPER TO TASTE |