A vibrant, hearty soup brimming with Mediterranean vegetables and aromatic Italian herbs, perfect for a light meal or comforting starter.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups fresh baby spinach leaves
→ Herbs and Seasonings
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary, crushed
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
→ Optional Additions
19 - 1 (15 oz) can cannellini beans, drained and rinsed
20 - 1/4 cup fresh parsley, chopped for garnish
21 - Freshly grated Parmesan cheese for serving (omit for vegan)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.
02 - Stir in sliced carrots, celery, diced zucchini, diced red bell pepper, and green beans. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced tomatoes with their juices, vegetable broth, and diced potato to the pot. Stir in dried oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.
04 - Bring the soup to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
05 - If using cannellini beans, add them to the pot and simmer for an additional 5 minutes to heat through.
06 - Remove and discard the bay leaf. Stir in fresh spinach leaves and cook for 1 to 2 minutes until wilted.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley and Parmesan cheese if desired. Serve immediately while hot.
