Saturday, April 9, 2011


3 T. olive oil
3 medium zucchini, diced
3 medium yellow squash, diced
1/2 tsp. crushed garlic (optional)
2 cups frozen corn
1 can tomato sauce (15 oz.)
5 cups lower sodium chicken broth
1 tsp. finely chopped or dried basil
1 tsp. thyme
1 can white northern beans (15 oz.), drained
1/2 tsp. garlic salt or celery salt
shaved parmesan
crusty bread

Pour olive oil into a large pot. Add garlic if you want. Simmer or "sweat" your squash on medium low heat for 5 minutes. Add chicken broth and corn, bring mixture to a boil. Reduce heat to low and simmer for 10 minutes. Add basil, thyme, salt, tomato sauce and white beans, then cook on medium low heat for another 15 minutes. Put parmesan on top of individual servings and serve bread on the side for dipping. Serves 6.

*I used a can of corn because I didn't have frozen and used celery salt instead of garlic salt because I added one clove of minced garlic to the olive oil. Yum!

Originally seen HERE

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