Vegetable Soup

Easy · 11 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 tsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 plum tomatoes, chopped
• 4 c reduced-sodium chicken broth
• 2 medium baking potatoes, peeled and cubed
• 2 zucchini (3/4#) cut into 1" chunks
• 1/2 # green beans, cut into 2" pieces
• 1 (15 oz.) can red kidney beans, rinsed and drained
• 1 (15 oz.) can Cannelini beans, rinsed and drained
• 3 Tbsp grated Parmesan cheese

Instructions

1. Heat the oil in a nonstick saucepan over medium-low heat. Add the onion and garlic; cook until the onion is very tender, about 8 minutes.
2. Stir in the tomatoes and continue to cook until they are very soft, about 5 minutes.
3. Add the broth and potatoes; bring to a boil. Cover and simmer until the potatoes are almost tender, about 10 minutes.
4. Stir in the zucchini, green beans, kidney beans and cannelloni beans.
5. Re-cover and cook until the vegetables are tender, about 8 minutes longer.
6. Stir in the Parmesan cheese.
7. (Alternately, you can just throw everything into the pot and let it cook for a couple of hours.)

Tags: pepperplate-import

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