| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Italian | Italian, Vegetables | 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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