Vegetable Basil Soup

6 servings 

• 3 Tablespoons Vegetable Broth,
     and buttery vegetable spray
• 1 medium onion, chopped
• 1 large stalk celery, sliced
• 1 large carrot, thinly sliced
• 1 large potato, diced
• 2 fresh large tomato, diced
• 4 cups Vegetable Broth
• 3 Tablespoons fresh basil leaves, chopped
• 1/2 head cauliflower, small,
     broken into flowerets
• 2 small zucchini, sliced 1/4-inch thick
• 1 10 oz. package green peas
•    salt and pepper
• 6 Tablespoons grated parmesan cheese

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 30 to 60 seconds; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

1. In a large pot over medium heat, heat 3 Tbs broth. Add onion, celery, carrot, cook stirring occasionally, until vegetables are soft but not browned (about 10 minutes.)

2. Meanwhile, peel potato and cut into 1/2-inch cubes. Peel and dice tomatoes, you should have 2 cups. Add potato, tomatoes, stock and basil to pot. Bring to a boil, then cover and simmer for 15 minutes.

3. Add cauliflower and zucchini and simmer for 10 minutes.

4. Add peas and simmer for another 5 minutes or until all vegetables are tender. Season to taste with salt and pepper.

Serve with 1 Tbs parmesan cheese sprinkled over top of each serving.

Freezes well.

Bon appetit!