Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
Stir in the garlic, carrots, celery, and leek. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and diced tomatoes. Add the thyme, pepper, and a pinch of salt.
Bring to a boil, then reduce the heat and simmer, uncovered, for 25 minutes, until the vegetables are tender.
Taste and adjust the seasoning. Ladle into bowls and top with fresh parsley before serving.
Rustic Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 leek, sliced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped, for serving