Thursday, 10 April 2008

Veggie Soup

1 tablespoon olive oil + more
   for drizzling, if desired
1 medium onion, diced (about
   2 cups)
4 medium carrots, diced (about
   1 1/2 cup)
2 stalks celery, diced (about
   1/2 cup)
1 medium clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground
   black pepper
1 medium or 2 small zucchini,
   diced
1 (14-ounce) can diced
   tomatoes
Got any other veggies hanging
   around?  Add those too!
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini) or pinto beans (or 1 [15-ounce] can)
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste


  • Set a large saucepan over medium heat. 
  • When hot, add the olive oil. 
  • Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. 
  • While these veggies cook, chop the garlic, zucchini, parsley, (other veggies), and add.
  • Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. 
  • Add the tomatoes, vegetable broth, and beans. 
  • Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
  • Remove from heat and stir in red wine vinegar. 
  • Taste and add additional salt and pepper if desired.