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vegetable soup

by

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 generous bowls
Yield: About 3 quarts

Recipe Intensities & Skill Level

  • Difficulty: Easy – Perfect for beginners and seasoned cooks alike.

  • Effort: Low to Moderate – Mostly chopping and occasional stirring.

  • Cost: Low – Utilizes affordable, seasonal produce and pantry staples.

  • Flavor Profile: Savory, umami-rich, slightly sweet from the vegetables, with herbal notes.

  • Meal Prep Friendly: Excellent – Tastes even better the next day and freezes beautifully.

Ingredients

The Aromatic Base

  • 2 tablespoons olive oil or avocado oil

  • 1 large yellow onion, diced

  • 2 large carrots, peeled and diced (about 1 cup)

  • 2 medium celery stalks, diced (about ¾ cup)

  • 4 cloves garlic, minced

The Hearty Vegetables

  • 1 medium zucchini, diced (about 1 ½ cups)

  • 1 medium yellow potato or sweet potato, peeled and diced (about 1 cup)

  • 1 small bunch kale or Swiss chard, stems removed, leaves chopped (about 4 packed cups)

  • 1 (15 oz) can diced tomatoes, with their juices

  • 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)

The Liquid & Seasoning

  • 6 cups low-sodium vegetable broth (or chicken broth for non-vegetarian)

  • 1 cup water

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • 1 teaspoon kosher salt, plus more to taste

  • ½ teaspoon freshly ground black pepper, plus more to taste

  • 1-2 teaspoons soy sauce or tamari (for depth of flavor – secret ingredient!)

The Finish (Optional but Recommended)

  • 1 (15 oz) can cannellini beans, drained and rinsed

  • ¼ cup fresh parsley, chopped

  • 1 tablespoon fresh lemon juice or balsamic vinegar

  • Grated Parmesan cheese or nutritional yeast (for serving)

  • Crusty bread for dipping

Instructions

Step 1: Build the Foundation (Soffritto)

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat.

  2. Sauté the aromatics: Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onions are translucent. This builds the essential flavor base—don’t rush it.

  3. Add garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 2: Develop Depth

  1. Concentrate flavors: Push the veggies to the side. Add the tomato paste to the center of the pot and let it cook for 1-2 minutes, stirring, until it darkens slightly. This removes any tinny taste and caramelizes the sugars.

  2. Combine: Stir the tomato paste into the vegetable mixture.

Step 3: Simmer to Perfection

  1. Add liquids and hard vegetables: Pour in the vegetable broth and water. Add the diced potato and canned tomatoes with their juices. Stir in the dried oregano, thyme, bay leaves, salt, and pepper.

  2. Bring to a boil, then reduce the heat to low-medium to maintain a gentle simmer.

  3. Cook, covered, for 15 minutes.

Step 4: Add Tender Veggies & Beans

  1. Incorporate remaining vegetables: Add the zucchini and green beans to the pot. If using, stir in the cannellini beans.

  2. Continue simmering, covered, for another 15-20 minutes, or until all the vegetables are tender but not mushy.

Step 5: The Final Flourish

  1. Finish with greens: Stir in the chopped kale or chard and cook for 3-5 minutes until just wilted and vibrant.

  2. Brighten the flavors: Remove the pot from heat. Discard the bay leaves. Stir in the fresh parsley, lemon juice, and soy sauce/tamari. Taste and adjust seasoning with more salt and pepper as needed.

Step 6: Serve & Store

  1. Serve immediately in deep bowls, topped with a sprinkle of Parmesan or nutritional yeast, alongside a slice of crusty bread.

  2. Store leftovers in an airtight container in the refrigerator for up to 5 days.

  3. To freeze: Cool completely and freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition Information (Per Serving – Approximate, based on 6 servings)

  • Calories: ~210 kcal

  • Total Carbohydrates: 38 g

  • Dietary Fiber: 9 g (36% DV)

  • Sugars: 9 g

  • Total Fat: 5 g

  • Saturated Fat: 0.7 g

  • Protein: 8 g

  • Sodium: ~650 mg (varies with broth and salt used)

  • Vitamin A: 180% DV

  • Vitamin C: 90% DV

  • Iron: 20% DV

  • Potassium: 25% DV

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