Zuppa Di Tuscany

This is a perfect day to make soup:

1 T. EVOO
1 onion, chopped
1/2 fennel stalk, cut in 1/4" slices
2 small Italian eggplants, sliced
2 carrots, cut in 1/4" slices
2 cloves of garlic, minced
3 cups Low Sodium chicken broth*
1 cup canned whole tomatoes, chopped
2 cans (15 oz.) cannellini, navy or great northern beans
2 t. chopped fresh flat leaf Italian parsley
1/2 cup chopped escarole
1/4 cup chopped fresh lemon basil*
Freshly ground pepper, to taste
Squeeze of lemon juice*
Shaved Parmesan
Garlic toast and fennel tops (for garnish)
1 roasted red pepper cut into strips (for garnish)

In a large pot over med. high heat, combine the oil, onion, fennel, carrots, eggplants, and garlic, and saute for five mins. Add the broth, tomatoes, and beans. Bring to a boil, reduce heat to low, and simmer for 20 mins. Add the parsley, basil and escarole. Simmer for five more minutes and pepper to taste. Add a squeeze of lemon juice. Garnish bowls with 1 piece of garlic toast, a fennel top, shaved Parmesan, and roasted red pepper strips. Serve with a crisp salad, and garlic bread. The aroma emanating from your kitchen will be divine!!

"Aim for the stars, and you will find a galaxy of success"

Happy Friday!!!!!

Love,

MM

* Denotes editor's additions