Ingredients
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 zucchini, diced
1 can (400 grams) chopped tomatoes
1 can (400 ml) kidney beans, drained
1.5 liters vegetable stock
1 teaspoon dried Italian herbs
Salt and pepper to taste
Method
1. Heat a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook until the vegetables soften, about 5 minutes.
2. Stir in minced garlic and diced zucchini. Cook for another 2 minutes, watching that the garlic does not burn.
3. Pour in the chopped tomatoes and drain the kidney beans. Add these to the pot along with the vegetable stock.
4. Sprinkle in the dried Italian herbs and season with salt and pepper. Bring the mixture to a gentle boil.
5. Reduce the heat and let the soup simmer for around 30 minutes, stirring occasionally.
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