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
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
In a large pot, heat olive oil and add in chopped veggies, brown slightly.
Pour in diced tomatoes and bone broth, cook until vegetables are tender.
Season with salt and pepper.
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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