Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
50 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large saucepan, heat 2 tablespoons olive oil. Add zucchini, eggplant, potatoes, onions and carrots. Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannelini beans. Bring to a boil, reduce heat and allow to simmer for 15 minutes. Add the pasta and let simmer.

Meanwhile, drizzle bread slices with olive oil and rub each with garlic. Toast for 5 minutes in a 400 degree oven. Serve soup garnished with crouton and grated parmesan.

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