16 oz. can slice stewed tomatoes
16 oz. can chicken or vegetable broth
15 oz. can garbanzo or kidney beans, drained
½ head cauliflower (chopped into bite-size pieces)
2-3 bunches broccoli (chopped into bite-size pieces)
½ lb. baby spinach leaves (may seem like a lot but will wilt)
2 carrots (sliced)
2 celery stalks (sliced)
1 large onion (diced)
1 zucchini (diced)
1 yellow squash (diced)
1 green bell pepper (diced)
1 handful of frozen green beans (chopped)
2 cloves garlic (minced)
2 tablespoons extra virgin olive oil
1 teaspoon basil (fresh or dried)
Parmesan cheese, to taste
Dutch oven or stockpot
Ladle for serving
Rinse and drain vegetables. Chop vegetables into bite-size pieces. Sauté onions, carrots, celery, and green bell peppers in a Dutch oven in 2 tablespoons of extra virgin olive oil. Once onions are translucent add sliced stewed tomatoes and broth. Rinse and drain beans. Add remaining vegetables (including garlic) and beans to the pot. Bring to boil then cover and simmer until vegetables are tender.
- Garnish with julienned basil and parmesan cheese.
- Serve with your favorite garlic breadsticks.
- Don’t like spinach? Aren’t into yellow squash? Omit them!