Vegetable Soup

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2 tablespoons olive oil

1 large yellow onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 14.5-ounce cans low-sodium chicken broth

1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon kosher salt

1 14.5-ounce can diced tomatoes

1/4 pound green beans, cut into 1-inch pieces

1 cup chopped broccoli

Grated Parmesan (optional)

1/1 baguette, sliced and toasted (optional)

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