Vegetable Soup with Herbs de Provence

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 Maui onion, diced
• 2 cups organic carrots, diced
• 1 cup celery, diced
• 3 cloves garlic, peeled and minced
• 6 cups chicken broth
• 2 14.5-oz. cans stewed tomatoes
• 1 1/2 cups green zucchini, cut into bite-sized pieces
• 1 1/2 cups yellow squash, cut into bite-sized pieces
• 1 package Melissa's Herbs de Provence

Directions

1. In a large stock pot, heat the oil and butter.
2. Sweat the onions in the pot until translucent.
3. Add the carrots and celery; continue to cook until slightly tender but still crisp.
4. Add the garlic and cook until fragrant, about 10 seconds.
5. Add the chicken broth and the remaining ingredients; bring to a boil and reduce heat.
6. Simmer for 1/2 hour so that the flavors can incorporate. Garnish with Melissa's Tomato Basil Croutons, if desired.