Vegetable Basil Soup - cooking recipe

Ingredients
    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
    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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