Veggie Soup

Veggie Soup by Rachel Ray

Ingredients:

2tbsp of EVOO (extra virgin olive oil)

1 medium onion

3 cloves of garlic

3 Idaho potatoes

2 small zucchini or 1 large zucchini 

1 28 ounce can roasted dice tomatoes

4 cups of chicken broth

1 cup of basil leaves

1 cup of grated parmesan cheese

salt and pepper to taste

(4 servings)

Kristi's Way:

I put everything chopped in my crock pot on high for 4-5 hours.  I also add chopped carrots and chopped celery just because I feel every soup should have some!  And if I happen to have boneless, skinless chicken thighs I will chop and add to make it a bit heartier, so then it's more like a chicken and veggie soup!

Enjoy!