Veggistrone

 
Adapted from EatingWell's Veggistrone

Ingredients
2 T. extra-virgin olive oil
2 c. chopped sweet onions (2 medium)
2 c. chopped celery (4 medium stalks)
1 c. chopped red, yellow, or orange bell pepper (1 medium)
4 cloves garlic, minced
3 c. chopped zucchini
3 c. chopped cauliflower (about ½ medium)
2 c. chopped carrots (4 medium)
2 c. green beans, cut into 1-inch pieces, or frozen, thawed
8 c. low-sodium vegetable broth or chicken broth
2 15-ounce cans diced tomatoes
2 15-ounce cans garbanzo beans, rinsed
1 bay leaf
2-4 c. chopped fresh spinach or 1-2 10-ounce package frozen chopped spinach, thawed
1/2 t. salt
pepper
1 t. oregano, rubbed between palms
sprinkle ghost chili flakes
½ c. thinly sliced fresh basil
10 T. freshly grated Parmesan cheese

Directions
Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes.

Add zucchini, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more. Add broth, tomatoes, beans, and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more. Season to taste.  Discard the bay leaf.

Stir in basil. Top each portion with 1 tablespoon cheese.

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.

Nutrition Facts

Servings 12.0
Amount Per Serving       2 cups
calories 204
% Daily Value *
Total Fat 5 g	7 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg	1 %
Sodium 634 mg	26 %
Potassium 544 mg	16 %
Total Carbohydrate 31 g	10 %
Dietary Fiber 9 g	34 %
Sugars 10 g
Protein 10 g	20 %
Vitamin A	147 %
Vitamin C	84 %
Calcium	17 %
Iron	12 %