MARTHA STEWART VEGGIE SOUP RECIPES

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Steps:

• 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.
• 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.