Vegetable Soup

Ingredients

• 1 cup broccoli florets cut into small pieces
• 14.5 oz canned tomatoes diced drained canned
• 2 tablespoons canola oil 
• 2  carrots cut into 1/2-inch dice
• 1 rib celery thinly sliced
• 6 servings herbs fresh such as thyme, parsley or basil, optional chopped
• 1 clove garlic minced
• 1 large onion chopped
• 0.8 cup parmesan grated
• 6 servings salt and pepper 
• 6 cups vegetable broth low-sodium
• 1 small baby squash yellow cut into 1/2-inch dice
• 8 oz yukon gold red cut into 1/2-inch dice
• 1 small zucchini cut into 1/2-inch dice

Equipment

• sauce pan

Directions

1. Warm oil in a large saucepan over medium-high heat.
2. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes.
3. Add garlic and saut 1 minute longer. Stir in tomatoes and potatoes.
4. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
5. Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper.
6. Sprinkle with Parmesan and herbs, if desired.
7. Serve hot.