Recipe for Vegetable Soup


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 stalks of celery, chopped
  • 4 carrots, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon plus 1 tablespoon kosher salt
  • Fresh ground pepper
  • 2 (14-ounce) cans petit diced tomatoes, undrained
  • 6 cups of water
  • 1 1/2 cups of farfalle pasta (I used the mini ones)
  • Parmagiano Reggiano

Cooking Directions

In a large soup pot over medium heat add the oil, onions, carrots, celery, garlic, thyme, 1 teaspoon kosher salt, and pepper.

Cook until vegetables are just tender. Add the tomatoes, water, 1 tablespoon kosher salt and simmer for 15 minutes.

Add the pasta and cook until al dente. Taste and adjust seasonings if necessary. Serve with a good sprinkling of Parmigiano Reggiano.

Vegetable Soup Photos

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