Italian Vegetable Soup

• 1 medium onion, finely chopped
• 2 Tbsp. olive oil
• 2 medium yellow squash, diced
• 1/2 c. chopped fresh or 2 Tbsp. dried basil leaves
• 1 can (28 oz.) Italian plum tomatoes, chopped
• 1 clove garlic, crushed
• 2 medium zucchini, diced
• 1 small yellow bell pepper
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 1/2 c. chicken broth
• 1 c. cooked rice

1. Cook onion and garlic over medium heat with oil in Dutch oven until soft.
2. Stir in zucchini, squash, bell pepper, basil, salt and pepper.
3. Cook over medium heat for 8 minutes.
4. Stir often until vegetables are tender.
5. Add remaining ingredients.
6. Heat mixture to a boil over medium heat, stirring often.
7. Cover. Reduce heat to low and let simmer 25 to 30 minutes.
8. Serves 6.

onion, olive oil, yellow squash, basil, italian plum tomatoes, clove garlic, zucchini, yellow bell pepper, salt, pepper, chicken broth, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637225 (may not work)