Soup Of The Season Recipe

FIRST COURSE

1. 1

   Sauté the Aromatics

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

2. 2

   Add Garlic and Vegetables

   Stir in the minced garlic and cook for another minute until fragrant. Add the diced carrots and celery, and cook for an additional 5 minutes, stirring occasionally.

3. 3

   Incorporate Tomatoes

   Add the chopped tomatoes to the pot and cook for 3-4 minutes, allowing them to soften and release their juices.

4. 4

   Pour in the Broth

   Pour in the vegetable broth, and add the bay leaves, dried thyme, salt, and black pepper. Stir well to combine.

5. 5

   Simmer the Soup

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

6. 6

   Finish and Serve

   Remove the bay leaves before serving. Ladle the soup into bowls and garnish with chopped parsley. Serve hot.