1/2 lb Potatoes, any kind, cut into 1/4 inch cubes
Add other vegetables of your choice like cauliflower florets, summer squash, etc.
Salt and pepper 1/4 cup grated Parmesan
Chopped fresh herbs, such as thyme, tarragon, oregano and parsley
32 oz vegetable broth
Directions
Warm oil in a large saucepan over medium-high heat.
Add carrot, onion and celery and cook stirring often, until slightly softened, about three minutes.
Add garlic and saute 1 minute longer.
Stir in tomatoes and potatoes.
Pour in broth and bring to boil.
Reduce heat to low and simmer, uncovered, until flavors have blended, and potatoes are slightly softened, about ten minutes.
Add cauliflower, squash, broccoli and fresh or dried herbs, and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes or longer depending on your taste.
