first soup of the fall

Le Alpi Minestrone
-taken from The Complete Book of Soups and Stews, by Bernard Clayton, Jr.

As adapted:
2.5 TB olive oil
Medium chopped onion
Approx ¾ C each:
-string beans cut on bias
-diced zucchini
-diced carrots
-diced potato (I used new potatoes)
several stalks sliced celery
diced tomato (I used grape tomatoes, recipe calls for 1 medium)
1 ½ quart water (6 cups)
Salt
Fresh ground pepper
½ chopped parley
Chopped garlic, maybe 2-3
Grated parmesan cheese for garnish

In a large pot, sauté onions in olive oil, abt. 10 min. At 2-min. intervals, add all the vegetables, one at a time (it’s good to start with the potato).

Cover the veg with water and bring to a boil. Cover and reduce to a simmer. Halfway into the cooking add salt, pepper, parsley, and garlic. Finish cooking.

This makes 4-6 servings of a simple, healthy, soup.

Nutritional info, according to my calculations, based on 6 servings:
90.6 calories
5.8 gr. Fat (less than 1 gr. Sat. fat)
8.8 gr. Carbs
2.5 gr. Fiber
1.6 gr. Protein

Daily Vitamins
27% vitamin C
25% vitamin A
4% calcium
5% iron