Vegetable Soup

Ok, so I have started on my New Year's resolution. I made vegetable soup tonight. It was really good, good for you, and super easy. My changes are in blue.

Vegetable Soup

Courtesy of Real Simple: Meals Made Easy

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 small zucchini, chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper
3 handfuls stelline - star shaped pasta - could use any small pasta
1 14.5-ounce can 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)

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. Add the broth, 1 cup of water, the potatoes, thyme, and salt (also zucchini, pepper, crushed red pepper, and pasta). Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 239(38% from fat); FAT 10g (sat 1g); SUGAR 8g; PROTEIN 10mg; CHOLESTEROL 0mg; SODIUM 542mg; FIBER 6g; CARBOHYDRATE 31g; IRON 2mg