Servings

6–8 servings

Preparation Time

• Prep: 20 minutes
• Cook: 35–40 minutes
• Total: 55–60 minutes

Ingredients

Vegetables

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup broccoli florets, chopped
• 1 cup green beans, chopped
• 1 medium potato, diced
• 1 cup cabbage, shredded (optional)

Soup Base

• 1 can (14 oz / 400 g) diced tomatoes
• 6 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp thyme
• 1 bay leaf
• Salt to taste
• Black pepper to taste

Optional Add-ins

• 1 cup cooked beans (kidney, cannellini, or chickpeas)
• ½ cup small pasta
• 1 cup spinach or kale
• Fresh parsley for garnish

Instructions

Step 1: Sauté Vegetables

1. Heat olive oil in a large soup pot.
2. Add onion, carrots, and celery.
3. Cook 5–6 minutes until softened.
4. Add garlic and cook 30 seconds.

Step 2: Build the Soup

1. Stir in tomato paste.
2. Add tomatoes and broth.
3. Add potato, green beans, oregano, basil, thyme, bay leaf, salt, and pepper.
4. Bring to a boil.

Step 3: Simmer

1. Reduce heat.
2. Cover partially.
3. Simmer for 20 minutes.

Step 4: Add Remaining Vegetables

1. Add zucchini and broccoli.
2. Cook another 10 minutes.

Step 5: Finish

1. Stir in spinach or kale.
2. Cook 2–3 minutes.
3. Remove bay leaf.
4. Adjust seasoning.

Step 6: Serve

Serve hot with crusty bread.

Nutrition Information (Approximate)

Per serving (8 servings total):

Values vary based on ingredients used.

Allergen Information

Naturally Free Of

• Eggs
• Peanuts
• Tree nuts
• Seafood
• Fish
• Sesame

Contains (Possible)

• Gluten (if pasta is added)
• Soy (depending on broth used)

Vegan Version

• Use vegetable broth.
• Do not add cheese toppings.

Gluten-Free Version

• Skip pasta or use gluten-free pasta.

Storage

Refrigerator

• Store in airtight container.
• Keeps 4–5 days.

Freezer

• Freeze up to 3 months.
• Thaw overnight in refrigerator.

Frequently Asked Questions (Q&A)

Q1: Can I add chicken?

Yes. Add 2 cups cooked shredded chicken during the last 10 minutes of cooking.

Q2: Can I make it in a slow cooker?

Yes.

• Add all ingredients except spinach.
• Cook 6–8 hours on Low or 3–4 hours on High.
• Add spinach at the end.

Q3: How can I make it more filling?

Add:

• Beans
• Lentils
• Pasta
• Rice
• Barley
• Chicken

Q4: Can I use frozen vegetables?

Yes. Add them during the last 10–15 minutes of cooking.

Q5: Why is my soup too thick?

Add extra broth or water until desired consistency is reached.

Q6: Can I make it spicy?

Yes. Add:

• ¼–½ tsp red pepper flakes
• Diced jalapeño
• Hot sauce

Q7: What bread goes best with this soup?

• Sourdough
• French bread
• Garlic bread
• Whole wheat rolls

Q8: Is this soup healthy for weight loss?

Generally yes. It’s low in calories, high in fiber, and rich in vegetables, making it filling for relatively few calories.

Q9: Can I blend it?

Yes. Blend part or all of the soup for a smoother texture.

Q10: What vegetables can be substituted?

You can use:

• Cauliflower
• Peas
• Corn
• Bell peppers
• Sweet potatoes
• Mushrooms