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Categories:
chicken broth potatoes carrots stalks celery onion cauliflowerets green beans Great Northern beans zucchini tomato paste Parmesan cheese parsley basil garlic powder olive oil
Viewed: 119 - Published at: 8 years agoIngredients
- 8 c. chicken broth
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium onion, chopped
- 1 c. sliced cauliflowerets
- 1 (9 oz.) pkg. frozen cut green beans
- 1 (15 oz.) can Great Northern beans, drained
- 1 c. sliced zucchini
- 1 (6 oz.) can tomato paste
- 1/2 c. grated Parmesan cheese
- 1/3 c. snipped parsley
- 2 tsp. dried basil, crushed
- 1/4 to 1/2 tsp. garlic powder
- 2 Tbsp. olive oil
Method
- In a large kettle or Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt and 1/4 teaspoon pepper.
- Bring to boiling.
- Reduce heat, cover and simmer for 10 minutes. Add Great Northern beans and zucchini. Simmer for 10 to 15 minutes longer or until vegetables are tender.
