Rustic Vegetable Soup
A timeless rustic vegetable soup rich with seasonal vegetables, perfect for a comforting and nourishing meal.
Prep time: 10 minutesCook time: 45 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 potato, diced
2 cups chopped cabbage
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Stir in carrots and celery, cook for 5 minutes.
4. Add zucchini, potato, and cabbage, cook for another 5 minutes.
5. Pour in diced tomatoes and vegetable broth.
6. Add bay leaves and thyme, bring to a boil.
7. Reduce heat, cover, and simmer for 30 minutes.
8. Season with salt and pepper to taste, remove bay leaves before serving.
Storage
Allow the soup to cool, then store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat on the stove over medium heat until hot, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
