Vegetable Soup

Directions

1. 1
   Warm oil in a large saucepan over medium-high heat.
2. 2
   Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes.
3. 3
   Add garlic and saute 1 minute longer.
4. 4
   Stir in tomatoes and potatoes.
5. 5
   Pour in broth and bring to a boil.
6. 6
   Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
7. 7
   Add zucchini and squash and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes.
8. 8
   Season with salt and pepper.
9. 9
   Add Parmesan, thyme, and parsley and stir well.
10. 10
    Serve hot.
11. 11
    Garnish with greens onions.
12. 12
    Salt and pepper to taste.