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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I love this tasty soup for dinner on chilly days. I serve this with bread and a tossed salad. This recipe is vegetarian if you use the vegetable, rather than beef, broth. From the Chicago Tribune Good Eating section. Ingredients:
2 tablespoons olive oil |
2 medium onions, coarsely chopped |
1 celery rib, coarsely chopped |
2 cloves garlic, minced |
3 (14 1/2 ounce) cans low sodium vegetable broth or 3 (14 1/2 ounce) cans beef broth |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 chopped red potatoes |
1 chopped russet potato |
1 large zucchini, peeled,chopped |
2 cups packed baby spinach leaves |
1 cup peas, fresh or frozen |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh basil |
1/4-1/2 teaspoon red pepper flakes |
1/4-1/2 teaspoon salt |
fresh ground pepper |
Directions:
1. Heat olive oil in a large pot over medium-high heat; add onions and celery; cook until tender, about 4 minutes.
2. Add garlic; cook 1 minute.
3. Add broth, tomatoes, potatoes, zucchini, spinach, peas, parsley, basil, red pepper flakes, salt and pepper to taste.
4. Heat to boil; reduce heat to simmer, cook, covered, 10 minutes.
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