Categories: Soup

Ingredients

• 1/2 tablespoons olive oil shopping list
• 1/4 onion, sliced thinly into rings
• 1/2 cloves garlic, minced
• 1/2 teaspoons oregano
• 1/2 teaspoons basil
• 1/4 teaspoon thyme
• 1 8 oz. can diced tomatoes with juice
• 1 cups stock (chicken or vegetable)
• 1 bay leaves
• 1/2 lbs. potatoes, peeled and cubed
• 1/2 carrots, sliced
• 1 7oz. can kidney beans, drained and rinsed
• 1/2 medium zucchini, sliced
• salt and pepper to taste
• 2 tablespoons parmesan, divided

Directions

1. In a large stock pot, saute onions in olive oil until soft, about 7 minutes.

2. Add garlic, oregano, basil and thyme and continue cooking for one minute.

3. Add tomatoes, stock, bay leaves, potatoes, carrots, salt and pepper and bring to a boil, stirring occasionally.

4. Reduce heat and simmer for 30 minutes.

5. Stir in beans and zucchini and simmer for an additional 30 minutes.

6. Remove bay leaves, divide into bowls and sprinkle each serving with one tablespoon of parmesan cheese.

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