Vegetable Basil Soup - cooking recipe
Ingredients
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1 medium size onion, chopped
1 large stalk celery, thinly sliced
1 large carrot, thinly sliced
3 Tbsp. butter or margarine
1 large potato, peeled and cut into 1/2-inch cubes
2 large tomatoes, peeled, seeded and diced
2 (14 1/2 oz.) cans regular-strength chicken broth or 3 1/2 c. homemade chicken broth
1 tsp. dry basil
1/2 small head cauliflower, broken into flowerets
2 small zucchini, sliced 1/4-inch thick
1/2 (10 oz.) pkg. frozen peas
salt and pepper
grated Parmesan cheese
Preparation
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In a 5-quart pan over medium heat, cook onion, celery and carrot in butter, stirring occasionally, until onion is soft, but not browned.
Add potato, tomatoes, broth and basil.
Bring to a boil; cover.
Reduce heat and simmer for 15 minutes.
Add cauliflower and zucchini; simmer for 10 minutes.
Add peas and simmer until tender (about 5 minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.
Makes about 10 cups.
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