Description
Nothing warms the soul like a big bowl of homemade vegetable soup. This recipe turns everyday vegetables into a comforting, flavorful meal that’s perfect for chilly evenings. Serve it with golden, crispy garlic bread for dipping, and you’ve got the ultimate cozy combo. It’s simple, flexible, and full of heart.
Ingredients
For the Vegetable Soup:
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2 tbsp olive oil
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1 onion, diced
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3 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, chopped
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1 zucchini, diced
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1 potato, peeled and cubed
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1 cup green beans, chopped
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1 can (15 oz) diced tomatoes
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6 cups vegetable broth
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1 tsp dried thyme
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1 tsp dried basil
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Salt & pepper, to taste
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2 cups spinach or kale, chopped
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Optional: 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed
For the Garlic Bread:
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1 baguette or crusty loaf
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¼ cup butter, softened
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2 garlic cloves, minced
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1 tbsp parsley, chopped
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Pinch of salt
Instructions
Soup:
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Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 min until soft.
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Add vegetables: Stir in zucchini, potato, and green beans. Add diced tomatoes (with juice) and broth. Sprinkle in thyme and basil.
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Simmer: Bring to a boil, then reduce heat to low. Cover partially and simmer 25–30 min until potatoes and carrots are tender.
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Finish: Stir in beans (if using) and spinach or kale. Cook 5 more minutes. Season with salt and pepper.
Garlic Bread:
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Preheat broiler or oven to 450°F (230°C).
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Mix butter, garlic, parsley, and a pinch of salt.
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Slice bread into 1-inch pieces, spread butter mixture on top.
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Broil 2–5 minutes until golden, watching closely.
Notes
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Extra hearty: Add pasta or shredded chicken during the last 10 minutes.
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Creamy twist: Stir in ¼ cup heavy cream at the end.
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Spicy kick: Add red pepper flakes when sautéing veggies.
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Thicker soup: Mash a few potatoes in the pot or use a cornstarch slurry.
Nutrition
- Calories: 280cal Per Serving
- Fat: 12g
- Carbohydrates: 34g
- Protein: 7g