- 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.
