Zuppa Di Verdure

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Carrots

2, diced

Celery

2 stalks, diced

Zucchini

1, diced

Bell pepper

1, diced

Garlic

3 cloves, minced

Tomatoes

4, diced (or one 14 oz can of diced tomatoes)

Vegetable broth

6 cups

Bay leaf

1

Dried oregano

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh basil

1/4 cup, chopped

Parmesan cheese

for serving, grated

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, zucchini, bell pepper, and minced garlic. Sauté until the vegetables are slightly softened, about 5-7 minutes.
3. Stir in the diced tomatoes, vegetable broth, bay leaf, dried oregano, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let the soup simmer for about 30 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Carefully remove the bay leaf from the soup.
6. Incorporate the chopped fresh basil into the soup, stirring well.
7. Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.