Italian Vegetable Soup
Makes about 1 gallon
Ingredients
- 1-28 oz. box chopped tomatoes
- 2 medium yellow onions, thinly sliced
- 1 medium zucchini
- 1 medium summer squash
- 1 lb. cannellini beans
- 6 stalks celery, diced
- 2 cups peas
- 2 qts. vegetable stock (or water)
- 2 medium carrots, peeled and diced
- ½ head cauliflower
- ½ head broccoli
- 6 oz. spinach, chopped
- 2 Tbs. garlic, chopped
- 1 tsp. parsley, chopped
- 2 Tbs. olive oil
- Salt & pepper
Heat olive oil in a large soup pot over medium high heat. Add onions and garlic and cook until golden brown, about 1 minute. Add 2 qts. vegetable stock and 1 qt. of water (or all water if you like). Add remaining ingredients and bring to a boil. Reduce heat and simmer until beans are tender, about 1 hr. 45 mins. Adjust seasoning with salt and pepper before serving.