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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