Italian Summer Vegetable Soup
Zucchini, Squash, Peppers, Onions, Green Beans and Tomato, a perfect medley for summer vegetable soup.
Ingredients
- 6 zucchini and yellow squash cut crosswise
- 1 large onion large dice
- 2 bell peppers
- 1 red chili pepper or banana peppers
- 3 cups green beans trimmed and cut in half
- 1 large can San Marzano Tomatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- basil
- Pecorino Romano or Parmesan
- 1 quart boxed broth (chicken or vegetable)
Instructions
Preparation
- Cut ends off zucchini and yellow squash. Use a variety. Keep in mind yellow squash tends to stay more in tact than zucchini, so do use some. Cut across about 1/2 inch thick.
- Trim ends of green beans and cut in half.
- Peel and dice onion.
- Seed peppers and cut into large dice. I like using green bell pepper for this soup, but you can include red bell pepper. Use one pepper than has some heat like banana pepper or red chili pepper.
- Tomatoes: Use your hands to squeeze the tomatoes into a bowl and have them ready to add to soup.
Soup
- Heat oil in large pot. Add onions, peppers and soften for a minute or two. Add in remaining vegetables except green beans. Add Tomatoes and broth, salt, pepper and seasoning. Cook on low for one hour. Then add in green beans and cook for one more hour. Serve with more basil and grated cheese.
- Slow Cooker: You can put everything into a slow cooker on low for 4 to 6 hours, if need be. You can add more broth or water if it's too thick.