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Categories:
extra-virgin olive oil fresh garden vegetables onion garlic fresh basil fresh oregano thyme tomatoes chicken broth cannellini beans Parmesan cheese
Viewed: 19 - Published at: 2 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 5 cups fresh garden vegetables, chopped
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 4 sprigs fresh thyme, leaves removed
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 (14 ounce) can cannellini beans, rinsed and drained
- 14 cup parmesan cheese, freshly grated
Method
- Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini).
- Saute for 10 minutes.
- Add crushed tomatoes and chicken broth and bring to a boil.
- Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer.
- Simmer for 20 minutes and add the fresh herbs and cannellini beans.
- Simmer for 10 more minutes or until veggies are crisp-soft.
- Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.
