Name: Midsummer Vegetable Chowder
Cuisine: International
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

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

Midsummer Vegetable Chowder

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