20-Minute Vegetable Soup

Recipe courtesy of Curtiss Hemm, Pink Ribbon Cookbook.

Ingredients

1 qt. chicken broth
1 cup leek, washed, sliced thin
1 cup carrot, grated or diced
1 cup celery, diced
1 tsp. thyme leaves
1 tomato, depipped, chopped
Salt to taste
Pepper, fresh cracked to taste
4 oz. Parmesan or firm dried aged cheese, grated
Crusty french style baguette

Directions

In a heavy-bottomed sauce pot bring the chicken broth to a boil. Reduce heat to a moderate simmer. To the simmering chicken broth add the leek, carrot, celery and thyme. Simmer for 15 minutes, stirring occasionally. When vegetables have finished simmering add the tomato and taste. Adjust seasoning with the salt and pepper. Remove soup from heat.

Add to the soup the grated cheese and stir well to combine. To serve ladle some of the soup into a large soup style plate. Garnish with a large piece of crusty french style baguette.

Note From Tony

I love this soup! During the fall and winter nothing is a better closer to a hard day than a bowl of good soup, crusty french bread and a glass of wine. Bonus for this is that it has no added fat except what is in the cheese!