Chunky Vegetable Soup

Ingredients:

2 tsp olive oil
1 cup onion, chopped
1 cup mushrooms, sliced
1 cup carrots, chopped
1 cup green bell pepper, chopped
1 tsp each thyme, rosemary, basil, sage
1/4 tsp black pepper
14 oz vegetable broth
3 medium sized, diced tomatoes
15-oz can navy beans, rinsed and drained

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion, mushrooms, carrots, and bell pepper; cover and cook for 3 minutes. Stir in herbs, black pepper, broth, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in navy beans; cover and simmer 5 minutes. Serve, topped with cheese crackers (see recipe below).
Note: for a thicker soup, use an immersion blender to puree a portion of the vegetables before adding the navy beans.

Crispy Romano Cheese Crackers

15 oz Hautly
Romano wedge (medium shred)
Parchment Paper

Directions
Preheat oven to 350°F. Shred the Hautly Romano wedges. Place about 2 oz
of shredded Romano on the parchment paper. Spread out cheese in a thin even layer. Bake 5-7 minutes or until golden
brown. Remove from the oven, let cool for 4 – 5 minutes.
Break into bite size pieces.

Tip:
Try this recipe with
Hautly Asiago or Hautly Parmesan.