Quick harvest soup

Name: Quick harvest soup
Ingredients: 2 tablespoons olive oil; 2 medium onions, coarsely chopped; 1 celery rib, coarsely chopped; 2 cloves garlic, minced; 3 (14 1/2 ounce) cans low sodium vegetable broth or 3 (14 1/2 ounce) cans beef broth; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 chopped red potatoes; 1 chopped russet potato; 1 large zucchini, peeled,chopped; 2 cups packed baby spinach leaves; 1 cup peas, fresh or frozen; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh basil; 14-12 teaspoon red pepper flakes; 14-12 teaspoon salt; fresh ground pepper

16 ingredients

4 steps

Ingredients

2 tablespoons olive oil
2 medium onions, coarsely chopped
1 celery rib, coarsely chopped
2 cloves garlic, minced
3 (14 1/2 ounce) cans low sodium vegetable broth or 3 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can diced tomatoes, drained
1 chopped red potatoes
1 chopped russet potato
1 large zucchini, peeled,chopped
2 cups packed baby spinach leaves
1 cup peas, fresh or frozen
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
14-12 teaspoon red pepper flakes
14-12 teaspoon salt
fresh ground pepper

Directions

1

Heat olive oil in a large pot over medium-high heat; add onions and celery; cook until tender, about 4 minutes.
2

Add garlic; cook 1 minute.
3

Add broth, tomatoes, potatoes, zucchini, spinach, peas, parsley, basil, red pepper flakes, salt and pepper to taste.
4

Heat to boil; reduce heat to simmer, cook, covered, 10 minutes.