Spicy Vegetable Soup

• 3 Tbsp. olive oil
• 1 large onion, chopped
• 2 large cloves garlic, crushed
• 4 medium carrots, sliced
• 2 c. mushrooms
• 2 medium zucchini, sliced
• 2 medium potatoes, cut in 1/2-inch cubes
• 3 large tomatoes or 28 oz. can tomatoes, chopped
• 1 (15 oz.) can red kidney beans, drained
• 6 c. water or chicken broth
• 1 (10 oz.) can tomato sauce
• 1/2 c. dry red wine
• 2 tsp. dried basil
• 3 Tbsp. chopped parsley
• 3 bay leaves
• 1/4 tsp. cayenne pepper
• salt and pepper to taste

1. Heat olive oil in heavy stockpot.
2. Add onions and garlic and saute for 5 minutes.
3. Add carrots and saute for 5 minutes more. Add mushrooms, zucchini and potatoes.
4. Saute for another 5 minutes. Add tomatoes, kidney beans and water or stock and mix.
5. Add tomato sauce, wine, herbs and spices.
6. Simmer 30 minutes or until all vegetables are tender.
7. Remove bay leaves.
8. Serve with sprinkling of Parmesan cheese.
9. Serves 6 to 8.

olive oil, onion, garlic, carrots, mushrooms, zucchini, potatoes, tomatoes, red kidney beans, water, tomato sauce, red wine, basil, parsley, bay leaves, cayenne pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251067 (may not work)