Name: Summer Vegetable Soup with Andouille
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces; 1 pound red-skinned new potatoes, cut into chunks; 4 ounces wax beans, trimmed and halved; 4 ounces green beans, trimmed and halved; 1 ear of corn, kernels cut off; 1 tablespoon tomato paste; 1 teaspoon chopped fresh thyme; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 cups low-sodium chicken broth; 1 large tomato, chopped; 2 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.