- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery chopped
- 3 cans (14.5 ounce) low-sodium chicken broth
- 1/2 pound Yukon gold potatoes, cut into 1-inch chunks (peel first, if desired)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1 can (14.5 ounce) diced tomatoes
- 1/4 pound green beans, cut into 1-inch pieces
* 1 cup chopped broccoli Grated Parmesan (optional)
* 1 baguette, sliced and toasted (optional)
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