Vegetable Basil Soup

Name: Vegetable Basil Soup
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

13 ingredients

9 steps

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

Directions

1

In a 5-quart pan over medium heat, cook onion, celery and carrot in butter, stirring occasionally, until onion is soft, but not browned.
2

Add potato, tomatoes, broth and basil.
3

Bring to a boil; cover.
4

Reduce heat and simmer for 15 minutes.
5

Add cauliflower and zucchini; simmer for 10 minutes.
6

Add peas and simmer until tender (about 5 minutes).
7

Season to taste with salt and pepper.
8

Pass Parmesan at the table.
9

Makes about 10 cups.