Prep/Cook Time: 40 minutes

Serving Size: 8

Ingredients

1/2 cup carrots peeled and diced small

1/2 cup celery diced small

1/2 cup onion diced small

1/2 cup beets diced small

1/2 cup patty pan summer squash

1/2 cup sweet corn cut off the cob

2 Tbsp minced garlic

salt & pepper to taste

1 quart chicken or vegetable stock

1 four oz can tomato paste

2 Tbsp Italian seasoning

2 Tbsp olive oil

Chopped Parsley

Directions

1. In a large stock pot, heat olive oil over medium high heat. add the carrots, beets, and celery. Cook for about 3 minutes. DO NOT brown.

2. Then add onion, summer squash, sweet corn, and garlic. Cook for 2 minutes.

3. Add the tomato paste and Italian seasoning and cook for 2-3 more minutes. 

4. Add stock and bring to a boil. Reduce heat to medium and simmer until vegetables are tender. Add salt and pepper as needed. 

5. Garnish with fresh chopped parsley.

Enjoy!