Hearty Minestrone - cooking recipe

Ingredients

1 Tbsp. olive oil
1 lb. all-purpose potatoes, peeled and diced (about 2 1/2 c.)
3 medium size carrots, peeled and diced (about 1 1/2 c.)
3 medium size ribs celery, diced (about 1 c.)
1 medium size onion, thinly sliced (about 1 c.)
1 medium size red bell pepper, cored, seeded and diced (about 1 c.)
2 cloves garlic, crushed
3 (10 1/2 oz.) cans low sodium chicken broth
1 bay leaf
2 (16 oz.) cans red kidney beans, rinsed and drained
2 (16 oz.) cans whole tomatoes in puree, chopped
1 (10 oz.) pkg. frozen peas
2 Tbsp. grated Parmesan cheese
1 Tbsp. balsamic or red wine vinegar
1/4 to 1/2 tsp. crushed red pepper
salt to taste

Preparation

In a 4-quart saucepan over medium heat, heat oil.
Add potatoes, carrots, celery, onion, red bell pepper and garlic; cook, covered, about 10 minutes, until vegetables are almost tender, uncovering to stir occasionally.
Stir in chicken broth and bay leaf.
Bring to boil.
Reduce heat to low; simmer, covered, about 10 minutes.
Add kidney beans, tomatoes, peas, grated Parmesan, vinegar, crushed red pepper and salt.
Cook about 5 minutes longer, until heated through and flavors are blended. Remove bay leaf before serving.
Makes 6 to 8 servings.