Vegetable soup is soul-soothing goodness, perfect for long wintery days or stormy summer nights (especially when you need to use up the yellow squash and zucchini from your garden).
Vegetable Soup Recipe
INGREDIENTS
3-quart homemade bone broth 1 zucchini, diced
1 yellow squash, diced
1 can crushed tomatoes, diced 1 red onion, diced
1⁄2 head cauliflower, cut into small pieces Salt and pepper to taste
1 tbsp olive oil
INSTRUCTIONS
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In a large pot, heat olive oil and add in chopped veggies, brown slightly.
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Pour in diced tomatoes and bone broth, cook until vegetables are tender.
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Season with salt and pepper.
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Serve vegetable soup with shredded parmesan on top and crusty bread.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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