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Vegetable Soup - A Simple, Comforting Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil – 2 tablespoons
  • Yellow onion – 1 medium, diced
  • Carrots – 2 medium, sliced
  • Celery stalks – 2, sliced
  • Garlic – 3 cloves, minced
  • Russet or Yukon Gold potatoes – 2 medium, diced
  • Zucchini – 1 medium, chopped
  • Green beans – 1 cup, trimmed and cut into 1-inch pieces (optional)
  • Crushed or diced tomatoes – 1 can (14.5 oz)
  • Vegetable broth – 6 cups (low-sodium preferred)
  • Cannellini or kidney beans – 1 can (15 oz), drained and rinsed
  • Baby spinach or kale – 2 cups, chopped if using kale
  • Bay leaf – 1
  • Dried oregano – 1 teaspoon
  • Dried thyme – 1/2 teaspoon
  • Red pepper flakes – a pinch (optional)
  • Salt and black pepper – to taste
  • Lemon – 1, for finishing (zest or juice)
  • Fresh parsley – a small handful, chopped (optional)
  • Parmesan rind – optional, for extra depth (skip for vegan)

Method
 

  1. Warm the pot. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until the vegetables soften and the onions look translucent.
  2. Build the base. Stir in garlic and cook 30 seconds until fragrant. Add dried oregano, thyme, and red pepper flakes if using. Toast the spices for another 30 seconds to wake them up.
  3. Add hearty veggies. Add potatoes, zucchini, and green beans. Stir to coat in the aromatics.
  4. Pour and simmer. Add the tomatoes and vegetable broth. Drop in the bay leaf and Parmesan rind if using. Bring to a gentle boil, then reduce to a steady simmer. Cook 20–25 minutes, or until the potatoes are tender.
  5. Stir in beans and greens. Add the cannellini or kidney beans and the spinach or kale. Simmer 3–5 minutes, just until the greens wilt and the beans are warmed through.
  6. Finish and season. Remove the bay leaf (and Parmesan rind). Add a squeeze of lemon juice and taste. Season with salt and black pepper until the flavors pop.
  7. Serve. Ladle into bowls and top with chopped parsley. Add grated Parmesan if you like (skip for vegan). Serve with crusty bread.