Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 14.5-ounce cans low-sodium chicken broth; 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1 14.5-ounce can diced tomatoes; 1/4 pound green beans, cut into 1-inch pieces; 1 cup chopped broccoli; Grated Parmesan (optional); 1 1 baguette, sliced and toasted (optional)

13 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli
Grated Parmesan (optional)
1 1 baguette, sliced and toasted (optional)

Directions

1

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes.
2

Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).
3

Making an improvised minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 head of cabbage (shredded), and a handful of macaroni or broken spaghetti.