Total Time
45mins
Prep 30 mins
Cook 15 mins

I love this tasty soup for dinner on chilly days. I serve this with bread and a tossed salad. This recipe is vegetarian if you use the vegetable, rather than beef, broth. From the Chicago Tribune Good Eating section.

Ingredients Nutrition

Directions

  1. Heat olive oil in a large pot over medium-high heat; add onions and celery; cook until tender, about 4 minutes.
  2. Add garlic; cook 1 minute.
  3. Add broth, tomatoes, potatoes, zucchini, spinach, peas, parsley, basil, red pepper flakes, salt and pepper to taste.
  4. Heat to boil; reduce heat to simmer, cook, covered, 10 minutes.

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