Italian Garden Soup

• 1/4 c. olive oil
• 4 large onions, chopped
• 8 large celery stalks, diced
• 1 c. sweet red pepper, diced
• 8 large garlic cloves, minced
• 6 qt. chicken stock or broth, defatted
• 1 qt. cooked Great Northern beans, rinsed and well drained
• 12 medium size carrots, diced
• 4 bay leaves
• 1 Tbsp. dried basil leaves
• 2 tsp. marjoram leaves
• 1 tsp. dried thyme leaves
• 1 tsp. black pepper
• 1 qt. mixed yellow squash and zucchini, diced
• 8 medium size fresh plum tomatoes, peeled, seeded and diced

1. In a large pot over medium heat, combine oil, onions, celery, red pepper and garlic.
2. Cook, stirring, until onions are slightly soft.
3. Add stock, beans, carrots, bay leaves, basil, marjoram, oregano, thyme and pepper.
4. Bring mixture to a boil over high heat.
5. Reduce heat and cover.
6. Simmer 20 minutes.
7. Add squash and tomatoes and simmer 5 to 7 minutes longer or until carrots and squash are just tender. Discard bay leaves.
8. Serves 24.
9. Keeps refrigerated 3 to 4 days.

olive oil, onions, celery stalks, sweet red pepper, garlic, chicken stock, cooked great northern beans, carrots, bay leaves, basil, marjoram leaves, thyme, black pepper, mixed yellow, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281319 (may not work)