Indian Summer Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 medium onion, thinly sliced
• 3 medium carrots, peeled &,diced
• 3 medium celery ribs, diced
• 6 cups chicken stock
• 4 cups water
• 3 large tomatoes, peeled and coarsely chopped
• 5 small new potatoes, cut into 1/2 inch dice
• 1 small zucchini, peeled and cut in 1/4 inch dice
• 1 small yellow squash, peeled and cut in 1/4 inch dice
• 2 cups fresh corn kernels
• 4 ounces green beans, cut in 1 inch pieces
• 1/2 cup chopped fresh parsley
• 1/4 cup coarsely chopped fresh basil
• fresh ground black pepper
• freshly grated parmesan cheese, for serving

Instructions

1. Heat olive oil in a large stock-pot over medium heat.
2. Add garlic and onion, cover.
3. cook for 5 minutes until onion softens.
4. Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
5. Serve in bowls with grated Parmesan cheese on top.