Vegetable Soup

• 2 tablespoons canola oil
• 2 carrots, cut into 1/2-inch dice
• 1 large onion, chopped
• 1 rib celery, thinly sliced
• 1 clove garlic, minced
• 1 14.5-oz. can diced tomatoes, drained
• 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
• 6 cups low-sodium vegetable broth
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow squash, cut into 1/2-inch dice
• 1 cup broccoli florets, cut into small pieces
• Salt and pepper
• 3/4 cup grated Parmesan
• Chopped fresh herbs, such as thyme, parsley or basil, optional

1. Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and saute 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
2. Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.

canola oil, carrots, onion, celery, clove garlic, tomatoes, red potatoes, lowsodium, zucchini, yellow squash, broccoli florets, salt, fresh herbs

Taken from www.myrecipes.com/recipe/vegetable-soup (may not work)