Tuscan Vegetable Soup
4 tablespoons olive oil
1 carrot, diced
1 celery stalk, diced
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
1 teaspoons garlic, finely chopped
2 bay leaves
4 cups chicken or vegetable stock
3 ripe tomatoes, peeled, seeded, and roughly chopped
1 cups cooked white beans
2 tablespoons fresh oregano, roughly chopped
salt and pepper to taste
1/4 bunch Swiss chard, chopped
Freshly grated parmesan
Sauté the cut vegetables in olive oil until they are clear. Add the garlic, bay leaves, and stock. Bring soup to a simmer. When vegetables are tender, add the tomato pieces, white beans and oregano. Adjust the seasonings to taste. Before serving, add the Swiss chard and, if desired, freshly grated parmesan cheese.
From www.writerguy.com/deb/recipes.