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Versatile Vegetable Soup

Martha Stewart
  • minutes
  • Serves 10

INGREDIENTS

3/4 cup

Carrot

1/2 cup

Celery

1 tbsp

Garlic

1

Herbs, Fresh

1 cup

Leafy greens

1 tsp

Oregano or thyme, dried

2 cups

Vegetables, hard starchy

1 cup

Vegetables cut into bite-size pieces, quick-cooking

8 cups

Chicken or vegetable broth, low-sodium

1 tbsp

Tomato paste

1 cup

Rice, pasta, cooked

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

1

Simple crostini

1

Parmesan

1 cup

Chopped onion or other allium (leeks, shallots, scallions)