For Your Health: Summer Vegetable Soup

Summer Vegetable Soup with Garlic Toasts
Serving size 8 (1 serving = 2 cups soup and 2 toasts)
For the soup:
1 tablespoon olive oil
1 medium onion, diced
2 cloves minced garlic
1 large carrot (12 oz), diced
1 medium (8 oz) zucchini
1 medium (10 oz) yellow squash
1 15 oz can diced tomatoes
1 15 oz can no salt-added corn, including liquid
4 cups low-sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

For the croutons:
1 6-inch whole-grain baguette roll, sliced into 16 slices
1 tablespoon olive oil
1 clove garlic, sliced in half
1/2 cup finely shredded parmigiano reggiano cheese

15 minutes / Start to Finish: 35 minutes
For the soup:
Heat oil in a 4-quart saucepan or stockpot over medium-high heat. Add onion and cook until translucent, about 6-7 minutes. Add garlic and cook an additional minute. Add carrots zucchini and squash and cook, stirring, until carrots begin to soften, 3-4 minutes. Add tomatoes, corn, vegetable broth, salt, pepper and basil and bring to a boil, skimming any foam off the top. Reduce hear and simmer for 15 minutes. Season with salt and pepper and remove from heat. Serve immediately, or pour into a thermos to take on the go.

For the croutons:
Preheat oven to 350°F. Using a pastry brush, brush toasts on one side with olive oil and rub with garlic cloves. Arrange toasts on a cookie sheet and sprinkle evenly with cheese. Bake until toasts are browned and cheese bubbles, 10-12 minutes. Remove from heat and let cool.


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