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Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
Step 2: Add the Vegetables
- Stir in the carrots, celery, zucchini, and green beans. Cook for 5 minutes, stirring occasionally.
Step 3: Build the Soup Base
- Pour in the diced tomatoes (with their juices) and vegetable broth.
- Add thyme, oregano, bay leaf, and a pinch of salt and pepper. Stir well to combine.
Step 4: Simmer
- Bring the soup to a boil, then reduce the heat to low.
- Cover and let it simmer for 20-25 minutes, or until the vegetables are tender.
Step 5: Add Leafy Greens
- Stir in the baby spinach or kale and let it wilt into the soup. This will take about 2 minutes.
- Taste and adjust seasonings as needed.
Step 6: Serve
- Ladle the soup into bowls and garnish with fresh parsley, a sprinkle of Parmesan, or a squeeze of lemon juice for added brightness.
Tips for Perfect Vegetable Soup
- Make it Heartier: Add cooked pasta, quinoa, rice, or beans for a more filling meal.
- Use Fresh Herbs: If available, fresh thyme, oregano, or basil can elevate the flavors.
- Don’t Overcook: Keep an eye on the vegetables—they should be tender but not mushy.
- Freeze for Later: This soup freezes beautifully, making it an excellent meal prep option. Simply store in an airtight container for up to 3 months.
Variations
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Creamy Option: Blend half the soup for a creamy texture, or add a splash of coconut milk.
- Seasonal Twist: Use seasonal vegetables like butternut squash, sweet potatoes, or corn.
Conclusion
Make a pot today and savor the comforting warmth of homemade goodness!