Ingredients
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
3 celery stalks, chopped
2 medium potatoes, diced
1 zucchini, diced
1 cup green beans, trimmed and chopped
1 (14.5-ounce) can diced tomatoes (with juices)
6 cups vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup frozen peas
2 cups chopped kale or spinach
Optional: grated Parmesan cheese for serving
Instructions
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Add Vegetables:
Stir in the carrots, celery, potatoes, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally.
Add Broth and Seasonings:
Pour in the diced tomatoes (with juices) and the broth. Add thyme, oregano, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Finish with Greens and Peas:
Stir in the frozen peas and kale (or spinach). Cook for an additional 5 minutes, until the greens are wilted and the peas are heated through.
Serve:
Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve with crusty bread or crackers.
Tips for Success
Add a can of rinsed and drained chickpeas or white beans for extra protein.
Customize the vegetables based on what’s in season or what you have on hand.
This soup freezes well for up to 3 months; store in individual portions for quick meals.
Enjoy this hearty and nourishing soup, perfect for any occasion! Let me know if you’d like to tweak or enhance it further.