2 cloves garlic, minced
3/4 cup chopped onion
1 tablespoon vegetable oil
29 ounces vegetable broth
2/3 pound potatoes (2 medium) cut into 1/2-inch cubes
1 1/2 cups frozen mixed vegetables
8 ounces canned red kidney beans, drained
1 teaspoon dried Italian herb seasoning
grated Parmesan cheese
Servings: 4
In a 3-quart saucepan over medium heat sauté onion and garlic in oil 5 minutes. Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes. Ladle into bowls. Sprinkle each serving with cheese.
Preparation Time: 5 minutes
Start to finish: 35 minutes
3/4 cup chopped onion
1 tablespoon vegetable oil
29 ounces vegetable broth
2/3 pound potatoes (2 medium) cut into 1/2-inch cubes
1 1/2 cups frozen mixed vegetables
8 ounces canned red kidney beans, drained
1 teaspoon dried Italian herb seasoning
grated Parmesan cheese
Servings: 4
In a 3-quart saucepan over medium heat sauté onion and garlic in oil 5 minutes. Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes. Add vegetables, beans and herb seasoning. Cover and simmer 10 minutes. Ladle into bowls. Sprinkle each serving with cheese.
Preparation Time: 5 minutes
Start to finish: 35 minutes