Italian Vegetable Soup
2 large onions, coarsely chopped
1 medium clove garlic, crushed
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
1 medium zucchini, sliced
3 1/2 cups homemade Chicken Broth or commercial low-sodium variety
1 16-ounce can Italian plum tomatoes (do not drain)
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/8 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce, or to taste
1/4 to 1/2 teaspoon salt-free all-purpose seasoning
8 tablespoons freshly grated Parmesan cheese
In a large skillet over medium-high heat, melt margarine and saute onions, garlic, carrots and celery.
Cook about 5 minutes.
Add zucchini and saute 4 to 5 minutes.
Add chicken broth and tomatoes.
Add oregano, basil, pepper, hot pepper sauce and salt-free seasoning.
Stir and bring to a boil.
Reduce heat, cover and simmer 8 to 12 minutes, or until vegetables are tender-crisp.
Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.