Summer Vegetable Soup - cooking recipe

Ingredients

1 small onion, quartered and thinly sliced
1 Tbsp. olive oil
4 c. reduced-sodium chicken broth
1 c. zucchini, sliced
1 can (15 1/2 oz.) navy beans, rinsed and drained
1/2 c. diced peeled red potato
1/2 c. cut fresh green beans
1/2 c. chopped peeled tomato
1/4 tsp. pepper
1/8 tsp. ground turmeric
1/4 c. chopped celery leaves
2 Tbsp. tomato paste

Preparation

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 - 30 or until vegetables are tender. Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.