love making this soup on a weeknight since it can be ready in less than 45 minutes and it tastes even better the next day. The success of this recipe really depends upon using a good chicken broth as the base, so if you need to reduce the sodium, try either making your own stock or soaking and cooking dried white or cannellini beans overnight to add to the soup instead of the canned beans.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 1 large organic onion, diced
• 3 cloves organic garlic, pressed in a garlic press
• 1 14-ounce can Muir Glen organic no salt added diced tomatoes
• 1 zucchini, diced into half rounds
• 1 golden squash, diced into half rounds
• 1 medium white or red potato, diced small
• 1 14-ounce can Sun Vista white beans, rinsed and drained
• 4 cups Swanson’s organic chicken broth
• 2 cups water
• 1 teaspoon Spice Hunter organic dried oregano
• 1 teaspoon Spice Hunter organic dried basil
• 1/2 teaspoon black pepper
• 2 tablespoons grated imported Parmigiano Reggiano cheese, divided

Instructions:


1. Heat olive oil in a large pot over medium heat. Add onion and cook until clear, about six minutes. Add garlic and cook 30 seconds. Stir in canned tomatoes with juice and cook three minutes.

2. Add squash, potato and beans and pour in broth and water. Season with oregano, basil and pepper. Cover; raise heat to high and bring to a boil. Uncover partially; reduce heat to medium-low and cook about 20-25 minutes, until potatoes are tender.

3. Ladle into bowls and sprinkle each bowl with one teaspoon cheese.