Vegetable Stoup

2 medium carrots, peeled
2 cloves garlic, chopped
2 Tbsp extra virgin olive oil
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow onion, peeled and halved
Salt and pepper, to taste
1 Tbsp herbs de provence , or 1 tsp each sage, rosemary, and thyme
1 ½ lbs red potatoes
1 cup white wine
1 14oz can diced tomatoes
1 qt plus 1 cup chicken stock
Handful dried parsley

Heat medium soup pot with oil over medium high heat. While pot heats, chop carrots and garlic and drop in pan, stir to coat. Chop and drop zucchini, pepper, and onion. Season with herbs de provence and salt/pepper. Cook together 5 min. While vegetables cook, cut potatoes. Add wine to vegetables and reduce one minute. Add tomatoes, potatoes, and stock. Cover and raise heat to high. Bring to a boil, then add parsley and simmer 8-10 minutes until potatoes are tender.

Number of Servings: 6.5

Recipe submitted by SparkPeople user EMILY71879.