Summer Veggie & Chicken Soup

Servings: 6-8

Notes:  If you make the cooked pasta or rice separately (my preference), this soup will freeze well!

Ingredients:
2 tablespoons olive oil
1 large onion
2 carrots, diced small
2 large leeks, rinsed and sliced into thin half-moons
1 zucchini, large seeds removed and diced small
4-5 cloves of garlic, minced
1 bay leaf
5 cups of vegetable broth plus additional water to cover
1/2 pound of green beans, trimmed and cut into bite-sized pieces
1-2 cups of corn kernals (I usually use frozen - thawed in the microwave)
1/2 - 1 pound of chicken thighs or breasts, skinless, cooked and cut into bite-sized pieces
1 (15 oz) can of cannellini or great northern beans
2 cups cooked pasta or rice
Salt and pepper
Cheese rind (optional)

Instructions:
Cook the onions in a dutch oven in two tablespoons of hot oil on medium heat.  Cook the onions with salt until they are translucent.  Add the carrots, leeks, zucchini, and another pinch of salt. 

Cook the vegetables until they have just softened.  Stir in the garlic, thyme, and bay leaf, cooking just until the garlic is fragrant.

Stir in the broth and water until the vegetable are covered by an inch of liquid.  Bring to a rapid simmer.

Add the green beans along with the cheese rind (optional).  Cook until the green beans are cooked through but still are firm.

Stir in the corn, beans, and chicken.  Simmer until all the ingredients are warmed through.  

Taste, season with salt and pepper as needed.

Plate the soup by adding 1 cup of the soup, then the cooked rice or pasta, and then another cup of soup.  Serve with bread fresh out of the oven!