( 45 mL)
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)
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.