Summer Bounty Soup

Name: Summer Bounty Soup
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; 14 cup parmesan cheese, freshly grated

11 ingredients

7 steps

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
14 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).
2

Saute for 10 minutes.
3

Add crushed tomatoes and chicken broth and bring to a boil.
4

Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer.
5

Simmer for 20 minutes and add the fresh herbs and cannellini beans.
6

Simmer for 10 more minutes or until veggies are crisp-soft.
7

Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.