Farmers' Market Vegetable Soup

Name: Farmers' Market Vegetable Soup
Yield: Serves 8
Ingredients: 2 Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, thinly sliced; 6 cups reduced-sodium chicken broth; 2 large tomatoes, halved, seeded, and diced; 2 zucchini, halved lengthwise and sliced; 3/4 pound green beans, trimmed and cut into 1/2-inch pieces; 1 cup fresh or frozen peas; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup chopped fresh basil; 1/2 cup grated Parmesan cheese

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Level: Easy

Yield: Serves 8

Level: Easy

Yield: Serves 8

Ingredients

2 Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice

1 onion, chopped

2 carrots, chopped

2 celery stalks, thinly sliced

6 cups reduced-sodium chicken broth

2 large tomatoes, halved, seeded, and diced

2 zucchini, halved lengthwise and sliced

3/4 pound green beans, trimmed and cut into 1/2-inch pieces

1 cup fresh or frozen peas

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chopped fresh basil

1/2 cup grated Parmesan cheese

Directions

Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.