Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

Fresh, healthy, and versatile, this 5-star vegetable soup recipe is quick and easy to make. Serve with crusty French bread for a satisfying meal.

Jane Kirby
Recipe by Real Simple February 2003

Gallery

Maura McEvoy

Recipe Summary

prep:
20 mins
additional:
20 mins
total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.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).Next Time, Try... 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.

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Nutrition Facts

239 calories; calories from fat 38%; carbohydrates 31g; cholesterol 0mg; fat 10g; fiber 4g; iron 2mg; protein 10mg; saturated fat 1g; sodium 542mg; fiber 6g; sugars 8g.
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