Zuppa Di Verdure

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Fresh basil - 1/4 cup, chopped
• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 6 cups
• Tomatoes - 4, diced
• Garlic - 3 cloves, minced
• Bell pepper - 1, diced
• Zucchini - 2, diced
• Celery - 2 stalks, sliced
• Carrots - 2, sliced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, zucchini, bell pepper, and garlic. Cook until the vegetables are slightly softened, about 5 minutes.
3. Add the tomatoes, vegetable broth, bay leaf, dried oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Remove the bay leaf from the soup.
5. Stir in the fresh basil.
6. Serve the soup hot, garnished with grated Parmesan cheese.