Summer Vegetable Soup

(Courtesy of Taste of Home)

Ingredients:
1 small onion, quartered and thinly sliced
1 Tbsp. olive oil
4 c. reduced-sodium chicken or vegetable broth
1 c. sliced zucchini
1 can (15 1/2 oz.) navy beans, rinsed and drained
1/2 c. diced peeled red potato
1/2 c. cut fresh green beans (2 inch pieces)
1/2 c. chopped peeled tomato
1/4 tsp. pepper
1/8 tsp. ground turmeric
1/4 c. chopped celery leaves
2 Tbsp. tomato paste

Directions:
In a large saucepan, saute onion in oil until tender.  Add the next 8 ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Stir in celery leaves and tomato paste.  Cover and let stand for 5 minutes before serving.

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