Heat oil and add carrots, leeks and celery. Saute, stirring constantly for 4 minutes. Add garlic, thyme, rosemary, salt and red pepper flakes. Cook for one additional minute. Add stock, tomato puree, bell peppers, potatoes and parsley. Stir and bring to a simmer. Simmer for 40 minutes. Remove 1 1/2 cups to food processor and puree. Stir puree back into soup. Add zucchini, squash and beans. Cook until vegetables are tender, about 6-10 minutes.

Tom Young Msg# 646