Midsummer Vegetable Chowder

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 2 medium onions, finely chopped
• 4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick
• 4 medium red potatoes or 4 medium yellow potatoes, peeled and diced
• 2 medium zucchini, cut in half lengthwise, and sliced
• 1 medium yellow squash, cut in half lengthwise and sliced
• 2 lbs ripe tomatoes, peeled, seeded, and chopped, with their juices (or 3 c. canned)
• 4 cups defatted chicken broth or 4 cups vegetable broth
• salt
• fresh ground black pepper
• 2 cups cooked small beans (great northern, cannellini, navy, canned or drained ok)
• 4 tablespoons chopped fresh herbs (such as parsley, basil, marjoram)
• 2 tablespoons freshly grated parmigiano-reggiano cheese

Recipe

• 1 heat the oil in a heavy 6-quart saucepan over med-high heat.
• 2 add the onions and carrots and cook, stirring, until the onion begins to soften, 2-3 minutes.
• 3 stir in the potatoes, zucchini, yellow squash, and tomatoes.
• 4 add the broth, season with salt and pepper to taste, and cover the saucepan.
• 5 increase heat to high and bring to a boil.
• 6 decrease heat to low and simmer until the potatoes are tender, about 20 minutes.
• 7 add the beans and cook, stirring occasionally, about 10 minutes longer to heat through.
• 8 stir in the herbs.
• 9 garnish each serving with the cheese.