ITALIAN GARDEN SOUP
Source: Skinny Soups by Ruth Glick, Nancy Baggett
Servings: 5 or 6

A light, colorful soup, showcasing an appealing blend of 'Italian' vegetables and herbs.

1 tablespoon olive oil, preferably extra-virgin
1 large onion, chopped
2 large celery stalks, diced
1/4 cup diced sweet red pepper
2 large garlic cloves, minced
6 cups chicken stock, or chicken broth (defatted)
1 cup cooked cannellini, or white kidney beans, canned cannellini, or Great Northern beans, rinsed and well drained
3 medium-sized carrots, diced
1 bay leaf
3/4 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon each, dried oregano leaves and dried thyme leaves
1/4 teaspoon white pepper
1 cup diced mixed yellow squash and zucchini
2 medium-sized fresh plum tomatoes, peeled, seeded, and diced
Chopped fresh chives or parsley for garnish (optional)

In a large pot over medium heat, combine oil, onion, celery, red pepper, and garlic and cook, stirring, until onion is slightly soft, about 5 minutes.

Add stock, beans, carrots, bay leaf, basil, marjoram, oregano, thyme, and pepper. Bring mixture to a boil over high heat. Reduce heat and cover; simmer 20 minutes.

Add squash and tomatoes and simmer 5 to 7 minutes longer or until carrots and squash are just tender, Discard bay leaf.

Garnish soup servings with chopped chives or parsley if desired.

Keeps, refrigerated, 3 or 4 days.