Ingredients

• extra virgin olive oil
• 2 leeks, cleaned & diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves of garlic, diced
• 1 tablespoon of thyme leaves
• 7 chicken stock
• 1/4 small pasta (orzo or pastina)
• 2 large tomatoes, peeled, seeded and diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 6 basil leaves to garnish
• Parmesan cheese to garnish
• * salt & pepper
• 1. In a heavy bottom soup pot, sweat the onion, celery and carrot until soft.
• 2. Add thyme and garlic and cook until just fragrant. Do not let the garlic brown.
• 3. Add tomatoes
• 4. Add chicken stock and bring to a simmer.
• 5. Add pasta
• 6. Add squash
• 7. Simmer until just done.
• 8. Season with salt & pepper.
• 9. Serve garnished with basil, Parmesan. To serve, drizzle olive oil and top with homemade croutons.

Instructions

1. In a heavy bottom soup pot, sweat the onion, celery and carrot until soft.
2. Add thyme and garlic and cook until just fragrant. Do not let the garlic brown.
3. Add tomatoes
4. Add chicken stock and bring to a simmer.
5. Add pasta
6. Add squash
7. Simmer until just done.
8. Season with salt & pepper.
9. Serve garnished with basil, Parmesan. To serve, drizzle olive oil and top with homemade croutons.