Italian Vegetable Soup
Ingredients
- 2 teaspoons olive oil
- • 1 medium sweet onion, chopped
- • 2 teaspoons chopped fresh oregano
- • 4 medium garlic cloves, minced
- • 3 cups peeled, seeded & chopped butternut or acorn squash
- • 3 cups chopped zucchini (about 4 medium)
- • 1 cup fresh or frozen corn kernels
- • Two 14.5-ounce cans petite diced tomatoes, drained
- • Three cans fat-free low-sodium chicken or vegetable broth
- • One can white beans, drained & rinsed
- • 1 bunch cleaned & chopped Swiss chard (leaves only... leave out the ribs)
- • 1 teaspoon sea salt
- • 1/2 teaspoon freshly ground black pepper
- • 1/2 cup freshly grated Parmesan cheese
Directions
Heat the oil in a large pot over medium-high heat. Add the onion to the pot and sauté for a couple of minutes, until softened a bit. Add the oregano and garlic; sauté 1 minute. Stir in the squash, zucchini and corn, and continue to sauté a few more minutes until veggies begin to get tender. Remove from heat
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