Italian Vegetable Soup

• 1 tbsp. olive oil
• 2 c. 1/2-inch chunks well scrubbed potatoes
• 1 large onion
• 2 tsp. minced garlic
• 4 c. chicken broth
• 3 c. water
• 1 can whole tomatoes in juice
• 8 oz. ditalini
• 1 c. canned white kidney beans
• 2 1/2 c. frozen broccoli and cauliflower florets
• Freshly ground pepper
• chopped fresh basil
• grated Romano cheese

1. Heat oil in a 3- to 4-quart pot.
2. Add potatoes, onion and garlic and cook over medium heat 2 minutes or until onion is wilted.
3. Add broth, bring to a boil, reduce heat, cover and simmer 4 minutes or until potatoes are firm-tender.
4. Add water, tomatoes, pasta and beans.
5. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally.
6. Add broccoli and cauliflower.
7. Simmer 5 minutes or until tender.
8. Season with pepper, garnish with basil and serve with the cheese.

olive oil, potatoes, onion, garlic, chicken broth, water, tomatoes, ditalini, beans, broccoli, freshly ground pepper, fresh basil, romano cheese

Taken from www.delish.com/recipefinder/italian-vegetable-soup-120207 (may not work)