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Vegetable Soup

a pot of homemade vegetable soup topped with fresh basil and shaved parmesan
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 garlic cloves, minced
  • 2 cups diced zucchini
  • 6 ounces fresh or frozen green beans, cut into 1 inch pieces (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 2 teaspoons chili powder
  • ¼ cup roughly chopped fresh basil, plus more for garnish
  • 1 tablespoon brown sugar (optional)
  • 4 cups vegetable or chicken stock
  • 1 (28-ounce) can whole tomatoes, crushed
  • 1 (14-ounce) can tomato sauce
  • Freshly grated parmesan cheese (optional)

Method

  1. Heat the oil in a large stockpot over medium-high heat. Once the oil is glistening, add the onion and celery and cook, stirring often, until the onion is translucent, about 4 minutes. Add the garlic, zucchini, and green beans and cook until the garlic is fragrant, about 2 more minutes.

  2. Stir in the salt, thyme, chili powder, basil, brown sugar, vegetable stock, tomatoes and their juice, tomato sauce, and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low. Simmer until the zucchini and green beans are tender, about 30 minutes.

  3. Divide soup among 6 bowls. Garnish with basil and parmesan if using.


Note: Don’t buy crushed tomatoes! Make sure you get whole tomatoes and crush them by hand in a bowl for delicious tomato chunks.