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This easy minestrone variation makes a satisfying chilly-night meal.

Harvest Bowl Soup

1 tablespoon olive oil
2 cups chopped onions
1 1/2 cups peeled, sliced carrots
1 cup thinly sliced celery
4 cloves garlic, finely chopped
2 teaspoons dried Italian seasoning
5 1/4 cups chicken broth
3 cups tomato juice
1 cup canned green beans
1 bay leaf
1/8 teaspoon ground pepper
1 (16-ounce) can kidney beans, drained
2 cups chopped zucchini

1. Heat oil in a Dutch oven or stock pot over medium heat. Add onions, carrots, celery and garlic and saute until tender. Add Italian seasoning. Stir in broth, tomato juice, green beans, bay leaf and pepper. Bring to a boil. Reduce heat; add kidney beans and zucchini. Simmer until tender, about 15 minutes.

Makes 12 servings.

Note: For a heartier flavor, use beef broth instead of chicken broth.

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