Fresh Vegetable Basil Soup

• 3 Tbsp. butter or margarine
• 1 large stalk celery, sliced
• 1 large potato, peeled and cubed
• 4 c. vegetable stock *
• 1/2 small head cauliflower, broken into flowerets
• 2 small zucchini, sliced
• salt and pepper
• Parmesan cheese
• 1 medium onion, chopped
• 1 large carrot, sliced
• 2 large tomatoes, peeled and diced
• 3 Tbsp. coarsely chopped fresh basil or 1 tsp. dried basil
• 1/2 lb. fresh green peas or 8 oz. frozen peas

1. Melt butter.
2. Add onion, celery and carrot.
3. Cook until soft (about 10 minutes).
4. Add potato, tomatoes, vegetable stock and basil.
5. Bring to a boil.
6. Cover and simmer 15 minutes.
7. Add cauliflower and zucchini.
8. Simmer for 10 more minutes.
9. Add peas. Simmer another 5 minutes or until all vegetables are tender. Serve with Parmesan cheese.

butter, stalk celery, potato, vegetable stock, head cauliflower, zucchini, salt, parmesan cheese, onion, carrot, tomatoes, fresh basil, fresh green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310557 (may not work)