2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrots
1 can (28 ounces) crushed tomatoes or tomato puree
4-5 cups chicken or vegetable broth, or water
1 can (15 ounces) cannellini (white kidney beans), undrained
1 can (15 ounces) corn, undrained
6-8 cups of various cut vegetables: broccoli flowerets, cauliflower, asparagus, string beans, celery
2 teaspoons basil leaves, crushed or oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
In a large soup pot, heat olive oil until hot. Add onion and carrots. Saute for 3 minutes. Stir in tomatoes or puree, broth, cannellini beans with liquid, corn with liquid, vegetables and seasonings. Bring to a boil. Reduce heat and simmer covered for 45 minutes, stirring every 15 minutes until done.
Serve with parmesan cheese if desired.
This soup freezes well. Enjoy!