Close-up of finished product. |
Ingredients:
Ingredients. |
3 carrots, peeled & chopped
3 sticks of celery, chopped
1 medium white onion, chopped
1 28 oz. can diced tomatoes (I use fire roasted, but any type is fine.)
1 carton of vegetable broth (I use low sodium. Can also use chicken broth if you prefer, but then it wouldn't be vegetarian.)
2 1/2 cups water
3 cloves minced garlic
3 tablespoons fresh thyme leaves
3-4 sprigs of thyme (optional)
splash of olive oil
salt and pepper to taste
1 1/2 cups pasta (optional) (I just use any shape leftovers I have around)
1. In a large stock pot over low heat, put a little olive oil, onions, carrots, celery, garlic, and thyme. Sprinkle with a little salt and pepper. I like to put whole sprigs of thyme in the pot as well as the 3 tablespoons of just the thyme leaves.
2. Allow the vegetables and herbs to soften, stirring occasionally. After about 10 -15 minutes (or longer, if you choose), remove sprigs of thyme. Add the can of tomatoes, including the liquid in the can.
3 sticks of celery, chopped
1 medium white onion, chopped
1 28 oz. can diced tomatoes (I use fire roasted, but any type is fine.)
1 carton of vegetable broth (I use low sodium. Can also use chicken broth if you prefer, but then it wouldn't be vegetarian.)
2 1/2 cups water
3 cloves minced garlic
3 tablespoons fresh thyme leaves
3-4 sprigs of thyme (optional)
splash of olive oil
salt and pepper to taste
1 1/2 cups pasta (optional) (I just use any shape leftovers I have around)
1. In a large stock pot over low heat, put a little olive oil, onions, carrots, celery, garlic, and thyme. Sprinkle with a little salt and pepper. I like to put whole sprigs of thyme in the pot as well as the 3 tablespoons of just the thyme leaves.
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Over low heat. |
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Tomatoes in. |
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Added broth and water. |
Simmering. |
Pasta in. |