Summer Bounty Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 1/4 cup parmesan cheese, freshly grated

Recipe

• 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). saute for 10 minutes.
• 2 add crushed tomatoes and chicken broth and bring to a boil. add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. simmer for 20 minutes and add the fresh herbs and cannellini beans. simmer for 10 more minutes or until veggies are crisp-soft.
• 3 serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.