Soupe Aux Legumes

• olive oil
• 2 medium yellow onions, silced
• 2 medium carrots, sliced
• 2 stalks celery, finely sliced
• 2 medium turnips, shredded
• 2 potatoes, peeled and cubed
• 1 c. diced green beans
• 6 c. vegetable stock (I use MBT in packets)
• 1/2 c. vermicelli broken into small pieces
• salt
• 1/2 c. peas (optional)
• 1 c. coarsely chopped spinach leaves
• 3 medium size ripe tomatoes, chopped
• 2 skinny zucchini, cut into 1/2 inch slices

1. Heat oil in deep heavy pan and add the onions, carrots, celery, turnips and potatoes.
2. Cook for a few minutes; then add the green beans.
3. Cook the vegetables for another 5 to 10 minutes. Add the stock and vermicelli and season with salt to taste. Reduce heat and simmer until vegetables are tender but still crisp.
4. Add the peas to the soup with the spinach, tomatoes and zucchini.
5. Continue cooking for another 20 to 30 minutes.
6. This keeps well for several days in the fridge.
7. Serve with a dollop of pesto sauce and hot French bread.

olive oil, yellow onions, carrots, stalks celery, potatoes, green beans, vegetable stock, vermicelli, salt, peas, spinach leaves, tomatoes, skinny zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624228 (may not work)