Vegetable Basil Soup

• 1 medium size onion, chopped
• 1 large stalk celery, thinly sliced
• 1 large carrot, thinly sliced
• 3 Tbsp. butter or margarine
• 1 large potato, peeled and cut into 1/2-inch cubes
• 2 large tomatoes, peeled, seeded and diced
• 2 (14 1/2 oz.) cans regular-strength chicken broth or 3 1/2 c. homemade chicken broth
• 1 tsp. dry basil
• 1/2 small head cauliflower, broken into flowerets
• 2 small zucchini, sliced 1/4-inch thick
• 1/2 (10 oz.) pkg. frozen peas
• salt and pepper
• grated Parmesan cheese

1. In a 5-quart pan over medium heat, cook onion, celery and carrot in butter, stirring occasionally, until onion is soft, but not browned.
2. Add potato, tomatoes, broth and basil.
3. Bring to a boil; cover.
4. Reduce heat and simmer for 15 minutes.
5. Add cauliflower and zucchini; simmer for 10 minutes.
6. Add peas and simmer until tender (about 5 minutes).
7. Season to taste with salt and pepper.
8. Pass Parmesan at the table.
9. Makes about 10 cups.

onion, stalk celery, carrot, butter, potato, tomatoes, chicken broth, basil, head cauliflower, zucchini, frozen peas, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558008 (may not work)