Italian garden soup recipe

June 24, 10:36 AMChicago Easy Meals ExaminerJudy Cheske

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Italian garden soup topped with grated cheeses

This is a delicious, light but robust-tasting soup that is quick to prepare and cook. Pair it with hearty bread and/or salad, and you have a quick and fresh satisfying summer meal.

Italian garden soup

Ingredients:

• 4 tblsp olive oil
• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 4 cups (32oz) chicken or vegetable broth
• 1 15oz can Italian tomatoes (pear tomatoes, or any type of chopped tomatoes)
• 1 15oz can crushed tomatoes
• 1 large or 2 small zuchinnis, sliced (about 1/8")
• 1 1/2 cups carrots, sliced (about 1/8")
• 1 1/2 cups celery, sliced
• 1 tblsp dried oregano
• 1/2 tblsp dried basil
• 1/2 tsp salt (if not included in tomatoes or broth)
• Pepper to taste
• Mozzerella and/or parmesan cheese  for sprinkling on top (optional) 

Directions:

Saute onion and garlic in olive oil in a large pot until soft (about 5 minutes). Add other ingredients, and blend well. Simmer until vegetables are tender (about 15-20 minutes).

Top with cheese as desired.

Serves about 6-8. This soup is best immediately after cooking but tastes fine the next day too, although the zuchinni tends to get very limp.