Vegetable Minestrone Soup

One of my favorites and so easy to make with the veggies you like.

Ingredients:

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!