summer vegetable soup

 

Ingredients

Olive oil

Onion, chopped

Celery, chopped

Carrots, chopped

Garlic, minced

2 cartons vegetable broth

2 cans cannellini beans, drained

1 large can whole tomatoes, squished by hand

Zucchini, chopped

Yellow squash, chopped

Small head of savoy cabbage, sliced

Fresh basil, parsley, and oregano

Salt and pepper to taste

Instructions

Heat a little olive oil in a big pot over medium heat.

Sauté the onion, celery, carrots, and garlic until they start to soften.

Add the broth, beans, and crushed tomatoes. Give it a good stir.

Add the zucchini, yellow squash, and cabbage.

Toss in the fresh herbs.

Let it simmer gently for about 45 minutes, until everything is tender and the flavors come together.

Season with salt and pepper to taste.

This soup is simple, full of vegetables, and tastes even better the next day.