1tablespoonkosher saltreduce this amount it using canned broth or bouillon
1heaping tablespoon Italian seasoning
1teaspoonfreshly ground black pepper
2cupscrookneck yellow squashchopped bite size, this was five very small squash
Optional: freshly grated Parmesan or Pecorino Romano cheese
In the bottom of a very large stockpot, heat the oil over medium high heat. Add the onions and saute until translucent. Then, add the ground beef, cook and crumble it. Add all remaining ingredients, EXCEPT for the corn, peas and squash. Bring to a boil. Reduce the heat and simmer about half an hour, until the carrots and celery are almost crisp tender.
Add the corn, peas and squash and bring back to a simmer just until the squash is almost tender. If you are planning to freeze this soup, leave the squash a bit more crisp. Taste and adjust seasonings as desired. If desired, top individual servings with cheese. Enjoy!
Italian Vegetable Soup with Summer Squash https://barefeetinthekitchen.com/italian-vegetable-soup-with-summer/