Mark Bittman's Fast Vegetable Soup

Recipe by blucoat
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
    6 cups chicken stock or 6 cups water, (1.5 l)
  • 2
    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)
  • 12
    cup chopped fresh flat-leaf parsley (125 mL)
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DIRECTIONS

  • 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.
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