Ingredients:
1 can diced tomatoes (14 1/2 oz.)
1 can chicken broth (14 oz.)
2 Tablespoons olive oil
1 medium size carrot
2 baby bok choys
6 asperagus spears
1 sm. zucchini
1/2 onion, thinly sliced
1 sprig rosemary
1 sprig thyme
1/2 teaspoon dried tarragon
salt and pepper to taste

How to make this recipe:
Puree tomatoes with juice in the blender.

Shred carrot and zucchini on a grater, cut other vegetables into small slices and pieces

Heat oil in a pot, sautee all vegetables for about 5 minutes. Add chicken broth and pureed tomatoes and spices, simmer for about 10 to 15 minutes.

Before serving, add 1/4 c of whipping cream (optional) Notes: Kids can help by pressing blender buttons and shredding zucchini

Prep time: 30 minutes

Serves 3-4

Recipe from: Raven