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Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

Martha Stewart Living, September 2018

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Credit: Marcus Nilsson

Recipe Summary test

prep:
35 mins
total:
50 mins
Yield:
Makes 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

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  • Stir in oregano or thyme and/or tomato paste or Parmesan rind.

  • Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.

  • Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.

  • Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.

  • Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

Cook's Notes

If using frozen quick-cooking vegetables, such as peas or corn, add in step 6.

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