5 potato zucchini and tomato stoup Recipes

extra virgin olive oil, onion, chopped, garlic cloves, chopped, idaho potatoes, peeled and diced, zucchini or 1 large , sliced in half lengthwise then cut into half moons, fire-roasted diced tomatoes, chicken stock (use vegetable stock to make this meal vegetarian), salt, fresh ground black pepper, parmigiano-reggiano cheese, grated, basil leaves, thinly sliced

carrots, peeled, garlic cloves, chopped (i minced ), extra virgin olive oil, zucchini, red bell pepper, seeded, yellow onion, peeled and halved, salt and pepper, herbes de provence (or 1 tsp each dried sage, rosemary and thyme), red potatoes, dry white wine, diced tomatoes, chicken stock , plus, chicken stock (i used 1 box of stock), boneless skinless chicken tenders, diced, black olive tapenade (1 tsp. per bowl of stoup), chopped flat leaf parsley

stewed tomatoes, zucchini, chopped, onion, chopped, carrots, chopped, green beans, chopped, spinach, chopped, sweet potato, chopped, chicken stock, ground chipotle chile pepper, chili pepper flakes, spaghetti squash

carrots, garlic cloves, olive oil, zucchini, red bell pepper, yellow onion, red potatoes, dry white wine, diced tomatoes, chicken stock, chicken stock, chicken tenders