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Summer Squash Soup Recipe

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This recipe for Summer Squash Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsps. extra virgin olive oil
3 zucchini, rinsed and chopped in small chunks
3 yellow squash, rinsed and chopped in small chunks
1 large onion, finely chopped
32 ounces of chicken broth, canned or fresh
2 cans cannonelli bean, undrained
1 14 oz.can diced tomatoes
2-3 heaping tsps. sun-dried tomato basil pesto
2 gloves of garlic, minced
2 Tbsps. Basil
Directions:
Directions:
Saute oil, onions and garlic in a large sauce pan (4-6 quart) on a medium high heat,
stirring often. Add zucchini and yellow squash, continue to stir vegetables.
Cook for 10-15 minutes.Add diced tomatoes, cannonelli beans and chicken broth. Bring to a boil.
Add pesto and basil. Lower heat and simmer for 1 and half hours.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I mostly stole this recipe from Rachael Ray. I add more veggies.

 

 

 

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