3 tablespoons olive oil
1 medium onion, chopped
1 (4 inch) stalk/branch fresh rosemary
3 cloves garlic, minced
1 medium carrot, chopped
1 medium yellow squash, chopped
1 medium zucchini, chopped
1 medium red skin potato, chopped
1 large (28 ounce) can diced tomatoes (you can puree the tomatoes if you don't like them chunky)
5 ½ cups water
1 rind of Parmesan cheese (optional)*
1 cup cooked cannellini beans (or one 14 ounce can)
Salt and pepper to taste
1. Heat a large soup pot on medium heat and add oil. Once oil is hot, add onions and rosemary. Sauté until onions are translucent. Add garlic and cook 1 minute.
2. Add carrot, squash, zucchini, and potato and sauté 1 minute. Add tomatoes, 5 ½ cups of water, and Parmesan rind if using.
3. Bring soup to a simmer and cook until potatoes are tender, about 10-15 minutes, stirring occasionally. Add beans. Add salt and pepper to taste. Remove rosemary stalk before serving.
4. Serve with grated Parmesan cheese or stir in pesto.
*If you buy Parmesan cut from a big wheel, it will have the rind on it that you would normally throw away. Save these in the fridge and use them when simmering the soup. It adds great depth of flavor.
Thanks Gay, and good luck! Readers, give Gay a thumbs up if you like this recipe!