Midsummer Vegetable Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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 white 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
directions
- Heat the oil in a heavy 6-quart saucepan over med-high heat.
- Add the onions and carrots and cook, stirring, until the onion begins to soften, 2-3 minutes.
- Stir in the potatoes, zucchini, yellow squash, and tomatoes.
- Add the broth, season with salt and pepper to taste, and cover the saucepan.
- Increase heat to high and bring to a boil.
- Decrease heat to low and simmer until the potatoes are tender, about 20 minutes.
- Add the beans and cook, stirring occasionally, about 10 minutes longer to heat through.
- Stir in the herbs.
- Garnish each serving with the cheese.
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