1 tablespoon olive oil1 medium onion, finely chopped (about 1/2 cup)2 cloves garlic, minced1 medium zucchini, coarsely chopped (about 1 1/2 cups)1 large red bell pepper, chopped (about 1 cup)2 cups Swanson® Natural Goodness® Chicken Broth1 cup canned crushed tomatoes2 teaspoons red wine vinegar0.25 cup thinly sliced fresh basil leaves4 teaspoons shredded Parmesan cheese (optional)
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.