Mark Bittman's Fast Vegetable Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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 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)
• 1/2 cup chopped fresh flat-leaf parsley (125 ml)

Recipe

• 1 using a large, deep pot over medium heat, heat two tablespoons (30 ml) of the oil and cook onion, carrot, celery and garlic.
• 2 sprinkle with salt and pepper and cook just until onion softens, about five minutes.
• 3 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.
• 4 season with additional salt and pepper to taste and add remaining one tablespoon oil. serve hot.