Hearty Rustic Vegetable Soup

Name: Hearty Rustic Vegetable Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 large potato, peeled and cubed; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 zucchini, diced; 1 (28 oz) can diced tomatoes; 6 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried basil; Salt and pepper to taste; 1/4 cup chopped fresh parsley

🕒 Prep: 15 min

🔥 Cook: 55 min

🍽 Serves: 6

★★★★★

Be the First to Review!

There's something about a bowl of steaming, hearty rustic vegetable soup that just feels like a warm hug on a chilly day. This soup is packed with colorful veggies and simple, wholesome goodness. It's the kind of meal that makes you feel nourished and satisfied without any fuss.

Save Print Jump to Recipe

Ingredients for Hearty Rustic Vegetable Soup

Olive oil forms the base, giving the soup a rich, smooth texture and helping to sauté the vegetables to perfection. Onion and garlic provide the aromatic foundation, adding depth and savoriness. The carrots and celery add a touch of sweetness and crunch, while the potato adds heartiness and helps thicken the soup slightly. Green beans and zucchini bring in fresh, vibrant flavors. A can of diced tomatoes with its juice contributes tanginess and richness. The vegetable broth ties everything together, with dried thyme and basil adding herbal notes. Finally, a sprinkle of fresh parsley brightens the dish just before serving.

Tips & Tricks

If you prefer a thicker soup, mash a few of the cooked potatoes with a fork and stir back into the pot.
Feel free to swap the vegetables with whatever you have on hand — it’s a versatile recipe!
For an extra depth of flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a warm, buttery roll. Add a simple side salad for a complete, wholesome meal. It's also delightful when topped with freshly grated Parmesan cheese or a dollop of pesto for an extra burst of flavor.

Frequently Asked Questions

Can I make this soup in advance?: Absolutely! It tastes even better the next day as the flavors continue to develop.
How do I store leftovers?: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Can I use fresh herbs instead of dried?: Yes, use about three times the amount of fresh herbs as dried for a similar flavor impact.

Hearty Rustic Vegetable Soup Recipe Walkthrough

Start by heating up the olive oil in a large pot over medium heat. Once it's shimmering, toss in the chopped onion and garlic. Give them a stir and let them cook until the onions are translucent and fragrant — about 5 minutes should do the trick. Next, add in the carrots and celery. Keep stirring occasionally until they begin to soften, which should take another 5 minutes.

Now, it’s time to throw in the cubed potato. Keep stirring for about 5 minutes more, letting the potato absorb some of the flavors. Stir in the green beans, zucchini, and the can of diced tomatoes along with its juice. Everything should be looking colorful and vibrant at this point.

Pour in the vegetable broth, followed by the dried thyme and basil. Increase the heat to bring the soup to a boil. Once it’s bubbling, reduce the heat to low and let it simmer gently for about 30 minutes. This gives the flavors time to meld together beautifully.

Season with salt and pepper to taste — don’t be shy to adjust it to your liking. Just before serving, stir in the fresh parsley for a touch of color and a burst of fresh flavor.

Why You'll Love This Recipe

Perfectly balanced flavors with a hint of herbs.
Uses simple, pantry-friendly ingredients.
Great for meal prep and freezing.
Healthy and packed with nutrients.

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 large potato, peeled and cubed

1 cup green beans, trimmed and cut into 1-inch pieces

1 zucchini, diced

1 (28 oz) can diced tomatoes

6 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

Salt and pepper to taste

1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and garlic, and sauté until onions are translucent.

3. Stir in carrots and celery, cooking until they begin to soften.

4. Add the cubed potato and continue to cook for 5 minutes.

5. Stir in green beans, zucchini, and the can of diced tomatoes with its juice.

6. Pour in the vegetable broth and add dried thyme and basil.

7. Bring the soup to a boil, then reduce heat and let it simmer for 30 minutes.

8. Season with salt and pepper to taste.

9. Stir in fresh parsley just before serving.

Save Print

Ratings and Comments

Thank you for your rating!