Corn Stock Veggie Soup

This is a great soup to use fresh veggies from your garden. It's best to eat this right after you prepare it and don't overcook it! That will cause the zucchini to soften and the broccoli to discolor. Recipe from the Chicago Tribune.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

Directions

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.