Vegetable Soup

Ingredients
3-quart homemade bone broth 1 zucchini, diced
1 yellow squash, diced
1 can crushed tomatoes, diced 1 red onion, diced
1⁄2 head cauliflower, cut into small pieces Salt and pepper to taste
1 tbsp olive oil

Directions

• In a large pot, heat olive oil and add in chopped veggies, brown slightly

• Pour in diced tomatoes and bone broth, cook until vegetables are tender

• Season with salt and pepper

• Serve with shredded parmesan on top and crusty bread

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce