Hearty Minestrone

• 1 Tbsp. olive oil
• 1 lb. all-purpose potatoes, peeled and diced (about 2 1/2 c.)
• 3 medium size carrots, peeled and diced (about 1 1/2 c.)
• 3 medium size ribs celery, diced (about 1 c.)
• 1 medium size onion, thinly sliced (about 1 c.)
• 1 medium size red bell pepper, cored, seeded and diced (about 1 c.)
• 2 cloves garlic, crushed
• 3 (10 1/2 oz.) cans low sodium chicken broth
• 1 bay leaf
• 2 (16 oz.) cans red kidney beans, rinsed and drained
• 2 (16 oz.) cans whole tomatoes in puree, chopped
• 1 (10 oz.) pkg. frozen peas
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. balsamic or red wine vinegar
• 1/4 to 1/2 tsp. crushed red pepper
• salt to taste

1. In a 4-quart saucepan over medium heat, heat oil.
2. Add potatoes, carrots, celery, onion, red bell pepper and garlic; cook, covered, about 10 minutes, until vegetables are almost tender, uncovering to stir occasionally.
3. Stir in chicken broth and bay leaf.
4. Bring to boil.
5. Reduce heat to low; simmer, covered, about 10 minutes.
6. Add kidney beans, tomatoes, peas, grated Parmesan, vinegar, crushed red pepper and salt.
7. Cook about 5 minutes longer, until heated through and flavors are blended. Remove bay leaf before serving.
8. Makes 6 to 8 servings.

olive oil, allpurpose potatoes, carrots, celery, onion, red bell pepper, garlic, chicken broth, bay leaf, red kidney beans, tomatoes, frozen peas, parmesan cheese, balsamic, red pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944572 (may not work)