Vegetable Soup is a vibrant and nourishing dish that bursts with the flavors of fresh, seasonal vegetables. The rich vegetable broth, infused with aromatic herbs and spices, creates a comforting base for tender chunks of carrots, celery, and potatoes, while the green beans and zucchini add a delightful crunch.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 zucchini, chopped
- 1 cup potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups fresh spinach or kale (optional)
- 1 cup frozen peas (optional)
Instructions:
- SautΓ© the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 3-4 minutes.
- Add the Vegetables: Stir in the carrots, celery, and bell pepper. Cook for another 5 minutes, until the vegetables start to soften.
- Simmer the Soup: Add the green beans, zucchini, potatoes, and diced tomatoes. Pour in the vegetable broth and add the bay leaf, thyme, and basil. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until all vegetables are tender.
- Season and Finish: Season with salt and pepper to taste. If using, stir in the spinach or kale and frozen peas, and cook for an additional 5 minutes until the greens are wilted and peas are heated through.
- Serve: Remove the bay leaf before serving. Enjoy hot with a slice of crusty bread or a sprinkle of grated Parmesan cheese.
