Hearty Vegetable Soup with Crispy Ricotta-Topped Bread

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### How to Make It

#### Step 1: Sauté the Veggies
In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened and fragrant, about 3–4 minutes. Add carrots, celery, and potatoes; cook for another 5 minutes, stirring occasionally.

#### Step 2: Build the Soup
Stir in zucchini, green beans, diced tomatoes (with their juice), herbs, salt, and pepper. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25–30 minutes, or until vegetables are tender. Add leafy greens or beans in the last 5–10 minutes if using.

#### Step 3: Make the Ricotta Bread
While the soup simmers, preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet, brush lightly with olive oil, and toast for about 5 minutes until golden. Remove, spread with ricotta, season with salt, pepper, and optional lemon zest or herbs. Return to oven for 3–5 more minutes, or broil until the ricotta is warm and slightly golden.

#### Step 4: Serve
Ladle hot soup into bowls. Serve with a slice of crispy ricotta bread on the side—or float it right on top for a savory, spoonable delight.

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### Optional Add-Ins

– A swirl of pesto or drizzle of chili oil over the soup
– Grated Parmesan or nutritional yeast for extra umami
– Use gluten-free bread or swap in dairy-free ricotta if needed

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### Final Thoughts

**Hearty Vegetable Soup with Crispy Ricotta-Topped Bread** isn’t just a meal—it’s a full-body hug in a bowl. It’s the kind of dish that brings people to the table, encourages seconds, and leaves you feeling satisfied without being stuffed. Whether you’re cooking for a crowd or just for yourself, this recipe proves that comfort food can be both nourishing and downright delicious.

**Simple, cozy, and endlessly adaptable—this is soup done right.**

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Would you like a vegetarian protein boost option or a version tailored for slow cooker prep?