INGREDIENTS
1 tbsp
Garlic, fresh
1 tsp
Italian herb blend
4 tsp
Rosemary or frozen rosemary, fresh
3 lb
Summer squash, green and yellow
1
Yellow onion
6 cups
Vegetable stock or chicken stock
1
Salt and fresh-ground black pepper
2 tbsp
Olive oil
1 tbsp
Butter
1
Parmesan cheese, fresh grated