Recipe - Italian Garden Soup

1 tablespoon Extra virgin olive oil
1 lg Onion chopped
2 lg Celery stalks minced
One fourth cup Sweet red peppers minced
2 lg Garlic cloves minced
6 cup Chicken stock defatted
1 cup White beans, canned
Rinsed and drained
3 md Carrots minced
1 Bay leaf
Three fourths teaspoon Dried basil
One half teaspoon Dried marjoram
One fourth teaspoon Dried oregano
One fourth teaspoon Dried thyme
One fourth teaspoon White pepper
One half cup Yellow squash minced
One half cup Zucchini minced
2 md Plum tomatoes peeled &
Seeded & di

In a large pot over medium heat, combine oil, onion, celery, red pepper,
and garlic. Cook, stirring, until onion is soft (45 minutes). Add stock,
beans, carrots, bay leaf, basil, marjoram, oregano, thyme and pepper. Bring
mixture to a boil over high h eat. Reduce heat and simmer, covered, for 20
minutes.

Add squash and tomatoes and simmer 57 minutes or until carrots and squash
are just tender. Discard bay leaf and serve.

Keeps in the refrigerator for 34 days.

Recipe By : Skinny Soups

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip