Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- salt & pepper to taste
- 2 cloves garlic, finely chopped
- 8 ounces of red potatoes, skin-on, cut into 1/2-inch pieces
- 4 cups chicken stock
- 1 small zucchini, cut into 1/2-inch pieces
- 1 yellow squash, cut into 1/2-inch pieces
- 1 small carrot, thinly sliced
- 1/2 cup freezed-dried green peas (or frozen)
- 1/4 cup grated Parmesan cheese
- 1 cup fresh basil, roughly chopped or about a tablespoon of dried basil
Instructions
- Heat olive oil in large saucepan on medium heat. Add onion, season with salt and pepper. Cover and cook, stirring frequently, for 8 minutes.
- Stir in garlic and cook for 1 minute, then add the potatoes and the chicken broth. Simmer for 5 minutes. Add zucchini, yellow squash and carrot. Simmer for 3 minutes.
- Add the peas and simmer until vegetables are just tender, about 3 minutes.
- Sprinkle with the Parmesan cheese and basil.
- Serve with a toasted ciabatta roll, or other crusty bread.