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Simple Recipes for Every Day

Vegetable Soup

vegetable soup topped with fresh basil and shaved parmesan
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  37 min

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 garlic cloves, minced
  • 2 cups diced zucchini
  • 1 cup green beans, fresh and frozen cut into 1 inch pieces
  • 1 tsp salt
  • 1 tsp thyme
  • 2 tsp chili powder or 1 tsp paprika or smoked paprika
  • 1/4 cup fresh basil or 2 tsp dried
  • 1 tbsp brown sugar, optional
  • 4 cups vegetable or chicken stock
  • 2 cups water
  • 1 28 oz can whole tomatoes, undrained and crushed with hands
  • 1 14 oz can tomato sauce
  • fresh basil, for garnish, optional
  • parmesan cheese, grated, optional

Method

  1. Heat the oil in a large soup pot, set over medium-high heat.
  2. Sauté onions and celery for 5 minutes until the onions are translucent.
  3. Add garlic, zucchini and green beans; sauté for 2 minutes.
  4. Stir in remaining ingredients, making sure you crush the tomatoes with your hands and pour in all the juices left in the can; Bring the soup to a boil.
  5. Reduce the heat and simmer covered for 30 minutes until the zucchini and green beans are tender.
  6. Serve with extra basil and parmesan if desired.