Italian Vegetable Soup II

Ingredients

• Carrots

  Raw

  5 medium or 305g

• Cauliflower

  Raw

  1 head small or 265g

• Onions

  Raw

  1 cup, chopped or 160g

• Zucchini

  Summer squash, includes skin, raw

  6 ⁹⁄₁₆ medium or 1.29kg

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 ¾ cup or 660g

• Kidney beans

  All types, mature seeds, canned

  1 ¾ cup or 448g

Directions

1. Chop the carrots, cauliflower, onion, tomatoes, and zucchini.
2. Add the canned tomatoes to a large pot and bring to a boil.
3. Add the chopped vegetables and beans to the pot.
4. Simmer for 15 to 20 minutes or until the vegetables are tender.
5. Serve and enjoy!