Corn Stock Veggie Soup

• 6 ears corn
• 1 bay leaf
• 2 tablespoons salt
• 1 teaspoon fresh ground pepper
• 3 cloves garlic, 1 sliced in half,2 minced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 bunch chard leaves, stems removed,sliced (about 10 oz.)
• 1 teaspoon dried thyme
• 2 yellow squash, halved lengthwise,cut in 1/2 inch slices
• 1 head broccoli, florets only (about 12 oz.)
• 5 plum tomatoes, in 1/2 inch dice (about 1 lb.)
• 8 slices Italian bread, 1 inch thick,grilled or toasted
• 1 cup grated parmesan cheese

1. Cut kernels from cobs; set aside.
2. Combine cobs, bay leaf, salt and pepper in 10 cups of water in a large pot; heat to boil, reduce heat; simmer 30 minutes.
3. Remove cobs from water and discard.
4. Meanwhile, heat skillet over medium-high heat; add oil and onions.
5. Cook, stirring occasionally, until onions become translucent, about 3 minutes.
6. Add minced garlic; cook 1 minute, add chard and thyme; cook until chard wilts, stirring occasionally, about 8 minutes.
7. Stir chard mixture into simmered corn stock.
8. Add squash, broccoli and tomatoes; heat soup just to a boil.
9. Remove from heat; adjust seasoning.
10. Rub grilled bread with garlic halves; place on slice in each soup bowl.
11. Ladle soup into bowls; top with grated cheese.

corn, bay leaf, salt, fresh ground pepper, garlic, olive oil, onion, chard, thyme, yellow squash, broccoli, tomatoes, italian bread, parmesan cheese

Taken from www.food.com/recipe/corn-stock-veggie-soup-70027 (may not work)