Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 tablespoons canola oil; 2 carrots, cut into 1/2-inch dice; 1 large onion, chopped; 1 rib celery, thinly sliced; 1 clove garlic, minced; 1 14.5-oz. can diced tomatoes, drained; 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice; 6 cups low-sodium vegetable broth; 1 small zucchini, cut into 1/2-inch dice; 1 small yellow squash, cut into 1/2-inch dice; 1 cup broccoli florets, cut into small pieces; Salt and pepper; 3/4 cup grated Parmesan; Chopped fresh herbs, such as thyme, parsley or basil, optional

14 ingredients

2 steps

Ingredients

2 tablespoons canola oil
2 carrots, cut into 1/2-inch dice
1 large onion, chopped
1 rib celery, thinly sliced
1 clove garlic, minced
1 14.5-oz. can diced tomatoes, drained
2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
6 cups low-sodium vegetable broth
1 small zucchini, cut into 1/2-inch dice
1 small yellow squash, cut into 1/2-inch dice
1 cup broccoli florets, cut into small pieces
Salt and pepper
3/4 cup grated Parmesan
Chopped fresh herbs, such as thyme, parsley or basil, optional

Directions

1

Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and saute 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
2

Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.