Wednesday, January 2, 2013

Vegetable Soup


Vegetable Soup || Real Simple
Mache Salad with Pistacios and Pepperoncini

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
kosher salt
1-14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
baguette, sliced and toasted (optional)

Heat oil in a large saucepan or stockpot over medium-high heat.
Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt.  Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

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