ingredients
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serves: 4
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 stalks celery chopped
3 cans (14.5 ounce) low-sodium chicken broth
1/2 pound Yukon gold potatoes, cut into 1-inch chunks (peel first, if desired)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 can (14.5 ounce) diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli Grated Parmesan (optional)
1 baguette, sliced and toasted (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 461
- Total Fat: 12 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 700.5 mg
- Total Carbs: 80.6 g
- Dietary Fiber: 17.3 g
- Sugars: 44.4 g
- Protein: 23.6 g
preparation
1 Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes.
2 Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil.
3 Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes.
4 To serve, ladle the soup into bowls. Sprinkle with the Parmesan and serve with the baguette slices, if desired.
5 And the next time, try...
6 Making an ad hoc minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 a head of cabbage (shredded), and a handful of macaroni or broken spaghetti.
Cooks' note:
TIP: When it comes to cooking, the gold standard of potatoes is, well, the Yukon gold. Not only does it have a rich, buttery flavor but it also retains its shape during heating making it terrific for soups, stews, roasts and mashes.
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