Quick harvest soup

Submitted by Hey Jude

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 12

ingredients

• 29.58 ml olive oil
• 2 medium onions, coarsely chopped
• 1 celery rib, coarsely chopped
• 2 clove garlic, minced
• 3 (1233.20 g) can low sodium vegetable broth or (1233.20 g) can beef broth
• 411.06 g can diced tomatoes, drained
• 1 chopped red potatoes
• 1 chopped russet potato
• 1 large zucchini, peeled,chopped
• 473.18 ml packed baby spinach leaves
• 236.59 ml peas, fresh or frozen
• 29.58 ml minced fresh parsley
• 29.58 ml minced fresh basil
• 1.23-2.46 ml red pepper flakes
• 1.23-2.46 ml salt
• fresh ground pepper

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.