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  • 1 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1 tbsp. fresh rosemary, minced
  • 1 tbsp. fresh thyme, minced
  • 8-10 cremini mushrooms, cut into 1/2 inch thick pieces
  • 1 cup string beans, cleaned and cut into 3 inch pieces
  • 3 summer squash (yellow zucchini), cut into thick chunks
  • 1 fifteen ounce can organic diced tomatoes
  • 3 cups water
  • 1 fifteen ounce can organic cannellini beans, rinsed
  • 3-4 leaves, swiss chard, chopped
  • 1 & 1/2 tsp. sea salt
  • Freshly ground black pepper
  • 2 scallions, minced

In a soup pot, heat olive oil and cook onion and garlic on medium high for 2-3 minutes. Add a pinch of salt and continue cooking until onions are wilted. Add rosemary, thyme and cremini mushrooms and another pinch of salt. Cover and cook 2-3 minutes. Add string beans, chunky summer squash and another pinch of salt. Cover and cook 3-5 minutes. Add diced tomatoes plus the liquid from the can, and 3 cups of water into the soup pot. Cover and cook 5-7 minutes. Add cannellini beans and swiss chard, plus 1 tsp. sea salt and a couple of dashes of freshly ground black pepper. Cover and cook 3-5 minutes. Ladle into individual bowls and garnish with minced scallions.

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