Hearty Rustic Vegetable Soup with Fresh Herbs
A comforting and nutritious vegetable soup infused with fresh herbs, perfect for cozy dinners and gatherings.
Ingrédients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 medium potato, peeled and diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups vegetable broth Ensure gluten-free if needed.
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and pepper
Finishing Touches
- 1 cup fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 juice of 1 lemon Add just before serving.
Instructions
Preparation
- Start by prepping your ingredients: dice the onion, carrots, celery, potato, zucchini, and trim the green beans.
Cooking the Base
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Adding Vegetables
- Add the diced carrots and celery. Sauté for about 5 minutes until they start to soften.
- Incorporate the diced potato, zucchini, and green beans into the mixture. Stir well.
Making the Soup
- Pour in the undrained diced tomatoes and the vegetable broth.
- Stir in the dried thyme, dried basil, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover the pot and let it cook for about 25-30 minutes, until all vegetables are tender.
Finishing Touches
- Remove the bay leaf and add the chopped spinach, parsley, and dill if using.
- Stir well and let simmer for an additional 5 minutes.
- Before serving, squeeze in the lemon juice to brighten the flavors.
Serving
- Taste the soup and adjust seasoning if needed before serving.
Notes
For a gluten-free version, use gluten-free vegetable broth. Store leftovers in an airtight container in the fridge for up to one week or freeze for up to three months.