Source: dLife

Italian-style soup with fresh vegetables.

Servings

6 cup cold water
1 yellow onion , cut into thin wedges
1 cup fresh mushroom slices
2 medium carrots , diced
1 tbsp low sodium beef bouillon
2 tsp minced garlic
1 tsp italian seasoning
0.12 tsp black pepper
14.5 oz canned Italian style stewed tomatoes , undrained
1 kg medium zucchini , halved lengthwise and sliced 1/2-inch thick
0.75 cup frozen green peas , thawed
2 cup fresh chopped spinach
0.33 cup grated Parmesan cheese

1 In stock pot, combine water, onion, mushrooms, carrots, bouillon, garlic, Italian seasoning, and black pepper.
2 In blender, puree undrained tomatoes until smooth. Add to stock pot.
3 Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 30 minutes.
4 Add zucchini, peas, and spinach. Return to boil. Cover, reduce heat and simmer for 8 minutes.
5 Ladle into bowls and sprinkle with Parmesan cheese. Serve hot.