This soup is perfect to make a big batch of and save for leftovers! We love making this on a cold night and having enough for lunch the next day. You can also add a nice slice of italian bread, toasted in the oven, with each helping of soup.
On medium heat, sauté onions and celery in large soup pot
Add garlic, zucchini, squash and green beans, sauté for two more minutes.
Crush tomatoes by hand or with fork, add to pot with all juice from the can. Add in all other ingredients; bring soup to a boil.
Reduce heat, cover with lid, and let simmer for around 30 minutes until veggies are tender.
Ladle into smaller bowls and top with grated parmesan. Enjoy!
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