Italian Garden Soup

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Italian Garden Soup Ingredients

1 tb Extra virgin olive oil	3/4 ts Dried basil
1 lg Onion -- chopped	1/2 ts Dried marjoram
2 lg Celery stalks -- diced	1/4 ts Dried oregano
1/4 c Sweet red peppers -- diced	1/4 ts Dried thyme
2 lg Garlic cloves -- minced	1/4 ts White pepper
6 c Chicken stock -- defatted	1/2 c Yellow squash -- diced
1 c White beans, canned --	1/2 c Zucchini -- diced
Rinsed and drained	2 md Plum tomatoes -- peeled &
3 md Carrots -- diced	Seeded & di
1 Bay leaf

Instructions for Italian Garden Soup

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

Main Ingredient: ChickenCuisine: Uncategorized

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