Classic Vegetable Soup

Ingredients

• Aromatics & Base Veggies:

  • 2 tablespoons olive oil (or butter)

  • 1 medium yellow onion, diced

  • 3 medium carrots, peeled and diced

  • 3 stalks celery, diced

  • 4 cloves garlic, minced

• Hearty Vegetables:

  • 1.5 cups diced potatoes or sweet potatoes

  • 1.5 cups chopped green beans

  • 1 cup sliced zucchini

  • 1.5 cups chopped cabbage or kale

• Broth & Tomatoes:

  • 1 can (14.5 oz) diced tomatoes (with their juices)

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

• Seasoning & Herbs:

  • 1 teaspoon dried Italian seasoning (or a mix of thyme and oregano)

  • 1 bay leaf

  • Salt and freshly ground black pepper to taste

  • Fresh parsley, chopped (for serving)

Instructions

1. Sauté the Aromatics:

   • Heat the olive oil in a large stockpot or Dutch oven over medium heat.

   • Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften. Stir in the minced garlic and cook for about 1 minute until fragrant.

2. Add Broth, Tomatoes, and Seasonings:

   • Pour in the diced tomatoes (with juices), vegetable broth, dried Italian seasoning, and bay leaf. Season with salt and pepper.

   • Add the diced potatoes and bring the mixture to a boil.

3. Simmer the Soup:

   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.

4. Add Remaining Vegetables:

   • Add the green beans, zucchini, and chopped cabbage (or kale) to the pot.

   • Continue to simmer uncovered for another 10–12 minutes, or until all the vegetables are tender.

5. Final Adjustments and Serve:

   • Remove and discard the bay leaf. Taste the soup and adjust salt and pepper if needed.

   • Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve with a slice of crusty bread on the side.