Indian Summer Vegetable Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 medium onion, thinly sliced
3 medium carrots, peeled &,diced
3 medium celery ribs, diced
6 cups chicken stock
4 cups water
3 large tomatoes, peeled and coarsely chopped
5 small new potatoes, cut into 1/2 inch dice
1 small zucchini, peeled and cut in 1/4 inch dice
1 small yellow squash, peeled and cut in 1/4 inch dice
2 cups fresh corn kernels
4 ounces green beans, cut in 1 inch pieces
1/2 cup chopped fresh parsley
1/4 cup coarsely chopped fresh basil
fresh ground black pepper
freshly grated parmesan cheese, for serving

Preparation

Heat olive oil in a large stock-pot over medium heat.
Add garlic and onion, cover.
cook for 5 minutes until onion softens.
Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
Serve in bowls with grated Parmesan cheese on top.