1 cup each of the following vegetables cut into small pieces
2 tablespoons olive oil
2 garlic cloves, grated
1 tablespoon dried Italian spices
4 cups tomato puree
2 cups chopped canned Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups of water
Parmesan cheese rind
salt and pepper to taste.
Grated parmesan cheese for garnish
Heat oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook for 5 minutes, stirring frequently. Add the garlic and the remaining vegetables. Cook for another 5 minutes.
Add the puree, tomatoes, broth, water, cheese jar, and spices. Bring to a boil, reduce heat to a simmer and cook until vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.
Posted by Jovina Coughlin in Carrots, Celery, Cheese, Corn, Green Beans, Healthy Italian Food, Onions, Peas, Potatoes, Soup, Tomatoes, Vegetables, Zucchini