This is one of my most requested recipes. It takes a while to prep but 

it yields a really big, dense lovely soup that will last for a quite a few meals.

Its best to peel and chop all veggies and herbs in advance so the actual assembly time goes quickly.

1 small onion-chopped

3 stalks celery-chopped

2 large carrots-chopped

2 cloves garlic minced

2 tbsp tarragon-chopped

2 tbsp parsley-chopped 

2 tbsp basil-chopped

3 zucchini  peeled and chopped

3 yellow squash peeled and chopped

Gently heat a large 8 quart soup pot on

medium.  

Add 2-3 tablespoons of olive oil

Add Onion,Celery, Carrots and saute for 10 min. Stir.

Add:

Garlic, Tarragon, Parsley, Basil and stir well. ( sauté in a sprinkle of red pepper flakes if you desire a little spice ) Stir.

Add a splash of sherry and cook for 2 minutes. Stir.

Stir in a 14 oz. can of San Marzano Italian chopped Tomatoes. 

Add

8 cups Vegetable or Chicken Broth

1 can Cannellinii Beans-rinsed and drained

Add 

zucchini

yellow squash 

Stir well

Add

1 cup frozen peas

1 cup frozen corn

Cook for 1 hour on med to low heat.

Place a handful of raw spinach in the bottom of you soup bowl.

Ladel soup on top of spinach.

Serve with crunchy bread and butter.

Enjoy!!