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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is super easy, and awesome on a cold winter evening. Goes perfect with a warm baguette. Ingredients:
olive oil |
1 large yellow onion, chopped |
2 carrots, chopped |
2 celery stalks, chopped |
2 14.5 oz cans of low sodium chicken/vegetable broth |
1/2 lb yukon gold potatoes |
1 tbs fresh or 1 tsp dried thyme |
1 tsp salt |
1 14.5 oz can diced tomatoes |
1/4 lb green beans, cut in 1 pieces |
1 cup chopped broccoli |
Directions:
1. Cook onion, carrots, celery in olive oil until soft.
2. Add broth, 1 cup water, potatoes, thyme & salt.
3. Bring to a boil. Reduce, cover partially, simmer about 15 min, until potatoes are slightly tender.
4. Add tomatoes, green beans, broccoli, simmer until tender, about 5-10 min.
5. Serve topped with grated Parmesan cheese and crusty bread.
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