Zuppa Di Verdura (Italian Vegetable Soup)

Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1  onion, chopped small
• 3  garlic cloves, minced
• 1  cup carrot, chopped small
• 1⁄2 zucchini, quartered and sliced thin
• 1⁄2 small leek, chopped small, both white and green parts
• 1⁄2 head cauliflower, chopped small
• 1⁄2 lb fresh green beans, chopped in one inch pieces
• 1 (15 ounce) can white beans or 1 (15 ounce) can  red beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1  cup  frozen peas
• 1  cup orzo pasta or 1  cup pasta
• 1  cup  good chicken broth or 1  cup vegetable broth or 1  cup  stock
• 1⁄2 cup extra virgin olive oil
•  salt and pepper
•  water

Directions

1. In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
2. Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
3. Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
4. Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
5. Serve with grated parmesan cheese.
6. For Vegetarian option use Vegetable broth or stock.