This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal.
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- 3 tablespoons olive oil (45 mL)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 2 garlic cloves, chopped
- salt & freshly ground black pepper
- 6 cups vegetable stock or 6 cups chicken stock or 6 cups water, (1.5 l)
- 2 medium tomatoes, peeled, seeded, chopped or 3 canned tomatoes, with their juice or 1/4 cup tomato paste, (45 ml)
- 4 -6 cups quick-cooking vegetables, such as string beans, cauliflower, broccoli, asparagus, corn kernels, cooked beans, zucchini, squash (1 L to 1.5 L)
- 1/2 cup chopped fresh flat-leaf parsley (125 mL)
- 1Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
- 2Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
- 3Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
- 4Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
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Nutritional Facts for Mark Bittman's Fast Vegetable Soup
Serving Size: 1 (88 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 83.1
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 18.0 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 1.3 g
- Sugars 2.5 g
- Protein 0.8 g
The following items or measurements are not included: