Rustic Herb-infused Vegetable Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Rustic Herb-infused Vegetable Soup is a comforting, hearty dish that's perfect for any season. It's packed with fresh veggies and herbs, making it not only delightful to your taste buds but also nourishing for your body. Let's dive into this simple yet flavorful recipe that will warm your soul.

Ingredients for Rustic Herb-infused Vegetable Soup

Olive oil provides a rich base and helps in sautéing the vegetables to bring out their natural sweetness. Onion adds a foundational layer of flavor, while garlic gives a nice pungent kick. Carrots and celery are classic soup veggies, offering sweetness and a bit of crunch. Zucchini adds a soft texture and soaks up the herbal flavors beautifully. Bell pepper gives a pop of color and a slight sweetness, contrasting nicely with the green beans, which offer a fresh, crisp bite. Diced tomatoes bring a tangy, juicy element, complementing the rich vegetable broth. The trifecta of thyme, oregano, and rosemary adds a fragrant, earthy aroma. Finally, salt and pepper are essential for seasoning, while fresh spinach offers a nutrient boost and vibrant color. A splash of lemon juice brightens the entire dish, tying all the flavors together.

Tips & Tricks

  • Use a high-quality olive oil for the best flavor base.
  • Chop all vegetables to a similar size for even cooking.
  • If you like a thicker soup, mash some of the vegetables with a potato masher.
  • Add a pinch of red pepper flakes for a little heat if desired.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty whole-grain bread or a toasted baguette. For an added touch, sprinkle some grated Parmesan cheese on top if you’re not keeping it vegan. A simple green salad with a lemon vinaigrette would also complement the flavors beautifully.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Absolutely! Just triple the amount of fresh herbs since they are less concentrated than dried.
What if I don't have zucchini?
No worries, you can substitute with yellow squash or even add more bell peppers.
How long does this soup last in the fridge?
Stored in an airtight container, it should last for up to 5 days.

Rustic Herb-infused Vegetable Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in your chopped onion and let it sizzle until it turns translucent, which should take about five minutes. This step is crucial as it helps to build the flavor base of the soup. Next, add your minced garlic, sliced carrots, and celery. Stir occasionally and let these veggies mingle for another five minutes, allowing them to soften and release their sweetness.

Now, it's time to add more color and texture. Throw in your chopped zucchini, bell pepper, and green beans. Cook them for an additional three minutes. You’re aiming for a slightly softened texture here, but we want to keep that beautiful crunch intact. Pour in the can of diced tomatoes, including the juices, along with the vegetable broth. Stir in the dried thyme, oregano, and rosemary, followed by a good pinch of salt and pepper. Mix everything well to ensure those herbs distribute evenly.

Bring your soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. This is where the magic happens, as all the flavors meld together and create a harmonious blend. Just before serving, stir in your fresh spinach and a tablespoon of lemon juice. Cook for another two minutes until the spinach wilts down. Give it a taste and adjust the seasoning if needed. Serve the soup hot and enjoy!

Why You'll Love This Recipe

  • Quick to prepare, perfect for busy weeknights.
  • Loaded with fresh, wholesome vegetables.
  • Infused with aromatic herbs for a depth of flavor.
  • Customizable with your favorite vegetables or herbs.
  • Vegan-friendly and gluten-free.

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, chopped
1 bell pepper, chopped
1 cup green beans, trimmed and halved
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
Salt and pepper to taste
2 cups fresh spinach
1 tbsp lemon juice

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, sliced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
3. Add the chopped zucchini, bell pepper, and green beans. Cook for 3 minutes.
4. Pour in the diced tomatoes and vegetable broth. Stir in thyme, oregano, rosemary, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the vegetables are tender.
6. Stir in the fresh spinach and lemon juice. Cook for another 2 minutes until the spinach wilts.
7. Adjust seasoning if necessary, then serve hot.

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