Yield:
6 to 8 servingsIngredients
1 leek, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
1 green pepper, seeded and chopped
1 clove garlic, minced
2 tablespoons olive oil
6 plum tomatoes, seeded and diced
6 cups chicken or vegetable stock
1/4 pound green beans, cut into 1-inch pieces
1 yellow squash, cut into bite-size pieces
1 zucchini, cut into bite-size pieces
1 tablespoon fresh marjoram
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
Salt and pepper, to taste
Instructions
Saute leek, celery, carrot, green pepper, and garlic in olive oil 7 minutes. Add tomatoes and cook until they release their juices. Add stock and bring to a boil; then reduce heat and simmer 10 minutes. Return to a boil; add green beans, yellow squash, and zucchini. Lower heat to a simmer; cook until beans and squash are just tender. Stir in fresh herbs; add salt and pepper.
