Maura McEvoy
Hands-On Time
20 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.

Step 2

Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.

Step 3

Reduce heat to medium and simmer, partially covered, 15 minutes.

Step 4

Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.

Step 5

Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

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