Corn Stock Veggie Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 6 ears corn
• 1 bay leaf
• 2 tablespoons salt
• 1 teaspoon fresh ground pepper
• 3 cloves garlic, 1 sliced in half,2 minced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 bunch chard leaves, stems removed,sliced (about 10 oz.)
• 1 teaspoon dried thyme
• 2 yellow squash, halved lengthwise,cut in 1/2 inch slices
• 1 head broccoli, florets only (about 12 oz.)
• 5 plum tomatoes, in 1/2 inch dice (about 1 lb.)
• 8 slices italian bread, 1 inch thick,grilled or toasted
• 1 cup grated parmesan cheese

Recipe

• 1 cut kernels from cobs; set aside.
• 2 combine cobs, bay leaf, salt and pepper in 10 cups of water in a large pot; heat to boil, reduce heat; simmer 30 minutes.
• 3 remove cobs from water and discard.
• 4 meanwhile, heat skillet over medium-high heat; add oil and onions.
• 5 cook, stirring occasionally, until onions become translucent, about 3 minutes.
• 6 add minced garlic; cook 1 minute, add chard and thyme; cook until chard wilts, stirring occasionally, about 8 minutes.
• 7 stir chard mixture into simmered corn stock.
• 8 add squash, broccoli and tomatoes; heat soup just to a boil.
• 9 remove from heat; adjust seasoning.
• 10 rub grilled bread with garlic halves; place on slice in each soup bowl.
• 11 ladle soup into bowls; top with grated cheese.