Tomato-Garlic Vegetable Soup - cooking recipe

Ingredients

8 c. chicken broth
3 medium potatoes, peeled and cubed
3 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 c. sliced cauliflowerets
1 (9 oz.) pkg. frozen cut green beans
1 (15 oz.) can Great Northern beans, drained
1 c. sliced zucchini
1 (6 oz.) can tomato paste
1/2 c. grated Parmesan cheese
1/3 c. snipped parsley
2 tsp. dried basil, crushed
1/4 to 1/2 tsp. garlic powder
2 Tbsp. olive oil

Preparation

In a large kettle or Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt and 1/4 teaspoon pepper.
Bring to boiling.
Reduce heat, cover and simmer for 10 minutes. Add Great Northern beans and zucchini. Simmer for 10 to 15 minutes longer or until vegetables are tender.