Thursday: Soup & Salad Recipe

Soup Directions

1. 1

   Sauté Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.

2. 2

   Add Garlic and Other Veggies

   Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.

3. 3

   Combine Broth and Tomatoes

   Pour in the vegetable broth and add the canned diced tomatoes (including the juice). Stir well.

4. 4

   Season the Soup

   Add bay leaves, salt, and black pepper. Bring the soup to a boil, then reduce heat to low and simmer uncovered for about 20 minutes.

5. 5

   Finish with Parsley

   Remove the bay leaves, stir in the fresh parsley, and let the soup sit for 5 minutes before serving.