By Emily Fry
Staff Writer
Vegetable Soup
Fall is officially here, which means the weather is starting to get cooler. On a cold, rainy day, what could be better than a warm bowl of soup, full of fresh vegetables? This one is especially delicious served with freshly grated parmesan and toasted baguette slices. Happy cooking!
Ingredients:
1 Tbsp. olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3-14.5 oz cans chicken broth
1 cup water
1/2 lb Yukon potatoes, peeled and chopped in 1 in. chunks
1 Tbsp. fresh thyme
1/2 tsp. kosher salt
1 can drained canellini beans
1/2 cup alphabet noodles
1-14.5 oz can diced tomatoes
1/4 lb green beans in 1 in. pieces
1 cup broccoli, chopped
Directions:
1) Heat oil over medium-high heat in a stockpot. Add onions, carrots and celery. Cook until softened, about five minutes.
2) Add chicken broth, water, potatoes, thyme, salt, beans and noodles. Bring to a boil, reduce heat and cover partially, simmer for 15 minutes.
3) Add tomatoes, green beans and broccoli. Return to a simmer and cook until tender, about 5-10 minutes.
Source: Real Simple: Meals made easy