Ingredients:
1 cup diced onions
6 chicken bouillon cubes or 3 -4 teaspoons broth, seasoning mix
6 garlic cloves, minced
6 cups thinly sliced zucchini
2 cups thinly sliced carrots
1 (28 ounce) cans diced tomatoes
3 teaspoons chopped fresh parsley
1 teaspoon basil leaves
1 teaspoon Italian spices
salt & pepper ( to taste)
Directions:
In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.