Description

Use those fresh vegetables like green beens, squash, zucchini and carrots, either from your garden or market to make a great summer soup that tastes like a big bowl of summer. Serve with a crusty bread, if desired.

Ingredients

• 3 T. unsalted butter
• 3 cloves of garlic, minced
• 1 white or yellow onion, chopped
• 1 carrot, sliced
• Kosher salt
• freshly ground black pepper
• 4 c. low-sodium chicken stock/broth
• 3 c. roughly chopped Swiss chard leaves
• 4 oz. small pasta shells (about 1 heaping cup)
• 4 oz. green beans, cut into 1-inch pieces (about 1 cup)
• 1 t. dried oregano
• 16 oz. jar Classico tomato and sausage pasta sauce
• 15 oz. can cannellini beans, rinsed and drained
• 1 yellow summer squash, sliced into half-moons
• 1 zucchini, sliced into half-moons
• 1 c. water
• 1/4 c. fresh basil leaves, torn
• freshly grated Parmesan cheese, for serving

Steps

1. Melt butter in a Dutch oven over medium-high heat; add garlic, onions and carrots; cook, stirring often, until onion is translucent, about 5 minutes; season with salt and pepper.
2. Stir in the chicken stock/broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 c. water, 2 t. salt and several grinds of pepper. Bring to a simmer; cook until pasta is cooked and vegetables are tender, about 5 minutes.
3. Serve topped with torn basil and Parmesan cheese.