Nature’s Garden Vegetable Soup

This is a great basic vegetable soup. Get creative -  add some pasta, crusty bread or cheese to it to give it a different punch.

• 2 Tbl Olive Oil
• stalk of celery
• Bag of Carrots
• 2 cups poatos
• 2 cups broccoli
• 2 cups zucchini
• 1 16 oz of tomato paste
• 10 cups of Vegetable broth
• 2 14oz cans of White Kidney beans
• 5 garlic cloves - crushed
• Salt and Pepper to taste

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, potato and onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning.   Add the 10 cups of vegetable broth along with the can of tomato paste  and two cans of beans. Bring to a boil, reduce the heat, and add the zucchini and broccoli simmer until the greens are tender, about 15 minutes.

Serve immediately, or cool and refrigerate overnight. Finish each serving with a drizzle of olive oil and some chopped olives or some Parmesan cheese.

Prep time: 20min - Cook time: 60 min

Serves: 10