Tomato-Garlic Vegetable Soup

• 8 c. chicken broth
• 3 medium potatoes, peeled and cubed
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 1 c. sliced cauliflowerets
• 1 (9 oz.) pkg. frozen cut green beans
• 1 (15 oz.) can Great Northern beans, drained
• 1 c. sliced zucchini
• 1 (6 oz.) can tomato paste
• 1/2 c. grated Parmesan cheese
• 1/3 c. snipped parsley
• 2 tsp. dried basil, crushed
• 1/4 to 1/2 tsp. garlic powder
• 2 Tbsp. olive oil

1. In a large kettle or Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt and 1/4 teaspoon pepper.
2. Bring to boiling.
3. Reduce heat, cover and simmer for 10 minutes. Add Great Northern beans and zucchini. Simmer for 10 to 15 minutes longer or until vegetables are tender.

chicken broth, potatoes, carrots, stalks celery, onion, cauliflowerets, green beans, great northern beans, zucchini, tomato paste, parmesan cheese, parsley, basil, garlic powder, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468603 (may not work)