This is one of my go-to soups for any season. It first caught my eye on Pinterest and then I discovered the Butterfly Food blog and her gorgeous food photos. You can throw in any fresh vegetables you would like and the soup is delicious every time. This time I added fresh, shelled english peas to celebrate some of the first spring vegetables at the market.

Chunky Vegetable Soup
adapted from Butterfly Food
1 tbsp olive oil
1 onion, chopped
2-3 cloves of garlic, chopped finely
2 stalks of celery, chopped
2 large carrots, chopped
1 zucchini, chopped
1 tbsp fresh thyme
sea salt and fresh ground pepper
28 oz can of tomatoes
2 cups water
2 cups low sodium vegetable or chicken stock
1 cup of pasta (your choice) – I use brown rice spirals

In a large sauce pan over medium heat add the oil, onion, carrots, celery and saute until soft – 6-8 minutes. Add garlic and thyme and cook for another minute. Add the tomatoes and water/broth and simmer for 15 minutes. Add the pasta and cook for another 8-10 min depending on the cook time of the pasta you choose. Serves 4-6.