End of Summer Vegetable and Bean Soup

2 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 meduim zucchini, cut into ½” dice
1 medium yellow squash, cut into ½” diced
1 carrot, peeled and diced
4-6 tomatoes, diced
4 cups chicken or vegetable broth
¼ cup chopped fresh basil
2 T. chopped fresh rosemary
1 tsp. Kosher salt
½ tsp. ground black pepper
one 15 ounce can white or cannellini beans, not drained
Grated Romano cheese
Thinly sliced crusty bread
Additional chopped rosemary and/or basil

In a medium saucepan, heat oil and sauté onion until soft. Add garlic, zucchini, yellow squash, carrot, and tomatoes; cook 5 minutes on medium heat, stirring often. Add broth, basil, salt, pepper and beans; cook another 15 minutes on low heat, covered. Taste for seasoning. Serve with grated Romano cheese and thinly sliced crusty bread slices.

Serves 4.

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