Rustic Vegetable Soup Italian Style

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   ["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."]

* Per serving · 4 servings · Values may vary.