Italian Garden Vegetable Soup

By: Angie Hall

1 T. olive oil

1 onion, chopped

1-3 cloves garlic, minced

3 carrots, peeled, diced

3 ribs celery, diced

1-2 med. Zucchini, diced

1 15 oz. can chicken broth

2 16 oz. cans Italian stewed tomatoes

1 15 oz. can garbanzo beans, drained

½ tsp. each basil, oregano or 1 tsp. Italian seasoning

Salt and pepper to taste

Cook onions and garlic in oil until semi soft. Add other vegetables and cook for 3-5 minutes. Add remaining ingredients and a little water or chicken broth. Bring to a boil, reduce heat and simmer until vegetables are tender.

Can add country style homemade noodles or cheese tortellini.