Quick harvest soup

• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 1 celery rib, coarsely chopped
• 2 cloves garlic, minced
• 3 (14 1/2 ounce) cans low sodium vegetable broth or 3 (14 1/2 ounce) cans beef broth
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 chopped red potatoes
• 1 chopped russet potato
• 1 large zucchini, peeled,chopped
• 2 cups packed baby spinach leaves
• 1 cup peas, fresh or frozen
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 14-12 teaspoon red pepper flakes
• 14-12 teaspoon salt
• fresh ground pepper

1. Heat olive oil in a large pot over medium-high heat; add onions and celery; cook until tender, about 4 minutes.
2. Add garlic; cook 1 minute.
3. Add broth, tomatoes, potatoes, zucchini, spinach, peas, parsley, basil, red pepper flakes, salt and pepper to taste.
4. Heat to boil; reduce heat to simmer, cook, covered, 10 minutes.

olive oil, onions, celery, garlic, vegetable broth, tomatoes, red potatoes, russet potato, zucchini, baby spinach, peas, parsley, fresh basil, red pepper, salt, fresh ground pepper

Taken from www.food.com/recipe/quick-harvest-soup-74531 (may not work)