Rustic Vegetable Soup Italian Style

PREP:
– Clean and dry potatoes, carrots, and yellow pepper
– Cube potatoes, slice carrots, and cube pepper to uniform size, about 1 – 1 1/2 inch each piece.

COOK:
– Using a large stove top pot, pour in the extra virgin olive oil.
– Turn heat to medium.
– Put potatoes, carrots, and pepper into pan.
– Season with garlic powder, herbs, and pepper.
– Toss vegetables to coat.
– Cook at medium heat for about 20 minutes, stirring regularly, and until vegetables begin to soften.
– Pour in all of the vegetarian “chicken” stock.
– Stir to mix all together.
– Cook at medium heat until soup comes to slow boil.
– Reduce heat to low and simmer for 20 minutes.
– Add sliced Kalamata olives and basil pesto. Stir to combine.
– Stir in arugula and continue to cook for another 10 minutes.
– Check for taste. Serve when you’re happy with the results.