Heat oil in stock pot until it shimmers. Add onion, celery, carrots and garlic. Saute for 6 minutes over medium heat. Add
broth, tomatos and zuchinni. Add spices and wine. Bring to a boil and reduce heat. Cover and simmer until veges are fork tender. Sprinkle with shredded cheese. NOTE: Add more cheese to each bowl if desired.
I try to make a fresh soup every week, especially during the summer when veges are at their premium. I alternate the veges to include my other favorites, such as yellow squash, eggplant cubes, spinach, and sometimes yukon gold potatos.
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !,
Jenny's Kitchen Cabinet
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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