2 Tablespoons vegetable oil
2 cups each chopped zucchini and finely chopped carrots
1 cup chopped onion
1 can (28 oz) Whole tomatoes, undrained, coarsely chopped
4 cans (14.5 ounces each) chicken broth
fresh grated Parmesan cheese (optional)
Heat oil in medium saucepan over medium high heat. Add zucchini, carrot and onion; cook until onion is golden, stirring occasionally. Blend in tomatoes and broth. Bring to a boil; reduce heat to low. Cook uncovered 15 minutes
Sprinkle each serving with parmesan cheese before serving, if desired.
Preparation time 20 minutes
cook time 25 minutes
serves 12
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