Starting a soup with carrots, onions and celery softened slowly in oil makes a flavorful base. Cook the garlic for just a short time, ensuring that it doesn't burn. Watch it closely and stir often.
1/4 cup olive oil
2 cups diced (1/2 inch) carrots
1 cup diced (1/2 inch) onion
1 cup diced (1/2 inch) celery
1 cup diced (1/2 inch) fennel
2 tablespoons minced garlic
6 ripe plum tomatoes, seeded, and diced
Salt and freshly ground black pepper, to taste
6 cups vegetable broth or chicken broth
2 large sprigs fresh thyme
4 tablespoons chopped flat-leaf parsley
1 cup diced (1/2 inch) zucchini
1 cup chopped (1/2 inch) green beans
1/2 cup torn fresh basil leaves
1. Heat the oil in a large heavy pot over low heat. Add the carrots, onions, celery, and fennel, and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring, for 5 minutes.
2. Add the tomatoes, season with salt and pepper, and cook, stirring, for 3 minutes. Add the broth, thyme, and 2 tablespoons of the parsley.
3. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 20 minutes.
4. Add the green beans, zucchini, and basil, and simmer until the vegetables are tender, 8 to 10 minutes. Stir in the remaining 2 tablespoons of parsley. Taste and correct the seasonings if necessary. Serve immediately.
4 to 6 portions