From Real Simple. This soup is absolutely delicious! I also like to add zucchini and a handful of macaroni. It's a very nutrient rich soup, can be frozen, and my 16 month old devours it!
Serves 4
Hands-On Time: 20m
Total Time: 40m
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)
1 cup chopped broccoli
freshly grated Parmesan
1 baguette, sliced and toasted (optional)
1 cup water
Directions
Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
Add the broth, water, potatoes, thyme, and 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 and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices if desired.
1 comment:
I think I've had this before, it's really good. Is it in that Real Simple cookbook? Because if it is, I've had it, and it's really good!
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