1 Tbsp Olive Oil (optional)
2 Cups peeled potatoes (I used the small bag of purple, yellow, and red mix)
1 Medium onion or LEEK
2 cups diced celery
2 garlic cloves, minced
2 cups diced carrots
4 cups of reduced sodium chicken or veggie broth
1 cup diced zucchini
4 oz green beans
1 can of diced tomatoes (I used a huge can since I love tomatoes)
1 can cannellini beans rinsed and drained
1/2 cup loosely packed fresh basil leaves slivered
Parmesan cheese (optional)
Spices you can add:
lemon zest 2 inch long strip
1 bay leaf
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
***Warm oil over medium heat and add potatoes, leek, and celery and cook until veggies start to soften (5min) add garlic and cook until fragrant***
I did all of this in a large soup pot and just added as I went.
Add carrots, broth, lemon zest, bay leaf, rosemary, thyme, salt and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 min or until veggies are tender. Stir in zucchini and green beans and cook for 5 more minutes.
Stir in tomatoes and their juice and cannellini beans and return to a boil over high heat. Reduce heat to med low and simmer for 5 min. Stir in 1/4 cup basil.
Top with the remainder of the basil and Parmesan cheese.
This is a recipe in one of my favorite cookbooks but I tend to make it my own with every recipe. I changed it a little and did not measure any of the veggies, just add what you like for veggies, I'd say 1 cup to 2 cups so you don't get too carried away but have fun and pick what you like. You can't really mess it up!