Italian "Meatball" Soup

This is a great cold weather dish.  It's also a one-pot, super easy and healthy meal. 

Italian "Meatball" Soup

(adapted from here)

Ingredients:

2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
1 Tb olive oil
2 Tb tomato paste (no salt added)
4 garlic cloves, minced (or cheat like me and just scoop some out of the jar)
1 Tb oregano
1 28 oz can crushed tomatoes in puree
2 cups veggie broth
1 1/2 cups water
16 fully cooked veggie meatballs (Morningstar makes awesome ones)
Sea reshly ground pepper to taste
Good Italian bread, cut into in to cubes
1Tb olive oil
Fresh chopped parsley

Directions:

Heat oil in large saucepan over medium heat and add vegetables.  Cook for about 5 minutes until soft. Add tomato paste, garlic and oregano and stir well.

Add tomatoes, broth and water and bring to a simmer.  Cut meatballs in half and add to soup.  Simmer for 10 minutes more and season with salt and pepper.

Meanwhile, preheat oven to 425.  Toss bread cubes with olive oil and arrange on a baking sheet.  Bake for 12-14 minutes or until golden.

Ladle soup into bowls and garnish with toasted bread cubes and chopped parsley and maybe a little (or a lot) of freshly grated parmesan.

I'm so bad about taking pics after I cook the food!  This is from the original website.