• 1 small red onion, Chopped
  • 6 cloves garlic, sliced
  • 28 Oz Chicken Stock
  • 1 Small Yellow Squash, chopped
  • 1 Can Artichoke Hearts Quartered
  • 1 Can Navy Beans, Rinsed
  • 2 Heaping Tbsp Basil Pesto

soup

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Saute onions in saucepan olive oil on med heat until caramelized. This will take at least 20 -30 minutes. Add a bit more oil and add garlic, stirring for just 2 minutes. Do not burn garlic. Add chicken stock and the rest of the ingredients (except for pesto), plus salt and pepper to taste. Bring to a boil and then simmer for 20 minutes. Puree soup with a stick blender or put into a blender in batches to puree. Stir in pesto and serve. Will feed 4. DELICIOUS!!!

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