Tomato Garlic Vegetable Soup
|Chicken broth||8 Cup (128 tbs)|
|Potatoes||3 Medium, peeled and cubed|
|Carrots||3 Medium, sliced|
|Celery stalks||2 , sliced|
|Onion||1 Medium, chopped|
|Sliced cauliflower||1 Cup (16 tbs)|
|Frozen cut green beans||9 Ounce (1 Package)|
|Canned great northern beans||15 Ounce, drained (1 Can)|
|Sliced zucchini||1 Cup (16 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Dried basil||2 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
In large kettle or Dutch oven combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer tor 10 minutes.
Add great northern beans and zucchini; simmer for 10 to 15 minutes longer or till vegetables are tender.
Meanwhile, thoroughly combine tomato paste, parmesan cheese, parsley, basil, and garlic powder.
Stir in olive oil, 1 tablespoon at a time.
Stir tomato mixture into soup.