Vegetable Basil Soup
|Onion||1 Medium, chopped|
|Celery stalks||1 Large, thinly sliced|
|Carrot||1 Large, thinly sliced|
|Potato||1 Large, peeled and cut into 1/2-inch cubes|
|Tomatoes||2 Large, peeled, seeded, and diced|
|Canned chicken broth/3 1/2 cups homemade chicken broth||29 Ounce (Regular-Strength, 2 Cans, 14 1/2 Ounce Each)|
|Dry basil||1 Teaspoon|
|Cauliflower head||1⁄2 Small, broken into flowerets|
|Zucchini||2 Small, sliced 1/4 inch thick|
|Frozen peas||5 Ounce (1/2 Of 10 Ounce Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a 5-quart pan over medium heat, cook onion, celery, and carrot in butter, stirring occasionally, until onion is soft but not browned.
Add potato, tomatoes, broth, and basil.
Bring to a boil; cover-reduce heat, and simmer for 15 minutes.
Add cauliflower and zucchini; simmer for 10 minutes.
Add peas and simmer until tender (about 5 minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.