Description

Are you wondering how to use that garden zucchini and squash? Look no further, use them to make this 30 minute soup that is to die for. It's satisfying, savory and full of good things. Serve it with some garlic toast and some slices of fresh Parmesan chee

Ingredients

• 2 T. extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, minced
• 1/4 t. red pepper flakes
• 1/4 t. dried thyme
• 1/2 t. dried rosemary
• 1 qt. vegetable (or chicken) stock/broth
• 2 -14 oz. cans cannellini beans, drained and rinsed
• 1 -14 oz. can no-salt-added diced tomatoes, with juices
• 3 c. chopped escarole (or kale), ribs removed
• 2 t. salt
• 1 t. freshly ground black pepper
• 1 T. white sugar
• 1 T. white wine vinegar

Steps

1. Heat olive oil in a 6 quart or larger pot over medium-high heat; add onions, carrots, celery, zucchini and squash; saute for 4 minutes; add garlic, red pepper flakes, thyme and rosemary; cook 30 seconds. Stir in stock/broth, beans and tomatoes; bring to a boil; turn heat to low; add the chopped escarole. Cover; simmer for 15 minutes.
2. Use an immersion blender or transfer a small amount to a blender to partially puree the soup, leaving some chunks of beans and vegetables for texture.
3. Add salt, pepper, sugar and vinegar; adjust seasonings to taste.