Name: Italian Garden Soup
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

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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