Quick harvest soup

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: 45 mins
• Serves: 12

Ingredients

• 2  tablespoons olive oil
• 2  medium onions, coarsely chopped
• 1  celery rib, coarsely chopped
• 2  cloves garlic, minced
• 3 (14 1/2ounce) cans  low sodium vegetable broth or 3 (14 1/2ounce) cans beef broth
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1  chopped  red potatoes
• 1  chopped russet potato
• 1  large zucchini, peeled,chopped
• 2  cups  packed  baby spinach leaves
• 1  cup peas, fresh or frozen
• 2  tablespoons  minced fresh parsley
• 2  tablespoons  minced fresh basil
• 1⁄4-1⁄2 teaspoon red pepper flakes
• 1⁄4-1⁄2 teaspoon 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.