Prep 15 mins
Cook 15 mins
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.
- 44.37 ml olive oil (45 mL)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 2 garlic cloves, chopped
- salt & freshly ground black pepper
- 1419.54 ml vegetable stock or 1419.54 ml chicken stock or 1419.54 ml water, (1.5 l)
- 2 medium tomatoes, peeled, seeded, chopped or 3 canned tomatoes, with their juice or 59.14 ml tomato paste, (45 ml)
- 946.36-1419.54 ml quick-cooking vegetables, such as string beans, cauliflower, broccoli, asparagus, corn kernels, cooked beans, zucchini, squash (1 L to 1.5 L)
- 118.29 ml chopped fresh flat-leaf parsley (125 mL)
- Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
- Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
- Add 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.
- Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
I love Mark Bittman's recipes and this one is great! I'm not crazy about tomatoes in soups, so I omitted them and added some red bell pepper and lots of sweet Hungarian paprika. Thanks for posting.