2large tomatoescored and cut into chunks (I did not bother to peel or seed them)
1yellow squashquartered and sliced
1green squashquartered and sliced
1-15ouncecan of kidney beansrinsed and drained
2cupsof green beans
2teaspoonsof olive oil
Salt and pepper to taste
handful of fresh chopped basil
Instructions
Heat olive oil in a large pot over medium high heat. Add onion and a fat pinch of salt and saute until the onions begin to brown around the edges, about 5 minutes. Stir in the fennel and garlic and saute another 5 minutes or so, or until the fennel is tender.
Add tomatoes and about 6 cups of cold water. Give it another hit of salt and pepper here, then crank that baby to high and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.
Add squash, greenbeans, and kidney beans. Simmer until veggies are tender, about 10 minutes.
Stir in the fresh basil and serve with fresh grated parmesan and a pinch of hot pepper flakes (optional). Enjoy!