chunky vegetable soup

Equipment

• 6-quart to 8-quart heavy-bottomed Dutch oven or stockpot
• Chef’s knife and sturdy cutting board
• Wooden spoon or heatproof spatula
• Soup ladle
• Measuring cups and spoons

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion, diced into 1/2-inch pieces
• 3 stalks celery, sliced into 1/2-inch crescent bites
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 4 cloves garlic, finely minced
• 1 tbsp tomato paste (adds savory umami depth)

• 2 medium Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes (leave skin on for texture)
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch chunks
• 1 cup green beans, trimmed and cut into 1-inch lengths
• 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices

• 6 cups low-sodium vegetable broth (or chicken broth if preferred)
• 2 dried bay leaves
• 1 tsp dried Italian seasoning (oregano, basil, rosemary, thyme)
• 1/2 tsp smoked paprika
• 1 tsp fine sea salt (adjust to taste)
• 1/2 tsp freshly cracked black pepper
• 1 parmesan rind (optional, skip for strictly vegan preparation)

• 2 cups packed baby spinach or destemmed, chopped curly kale
• 1 tbsp freshly squeezed lemon juice (vital for waking up the broth)
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

1. Step 1: Build the Aromatic Base
2. Heat Intensity: Medium
3. Time: 6–8 minutes Set your Dutch oven over medium heat and pour in the olive oil. Once shimmering, add the diced onions, carrots, and celery. Stir to coat evenly in the oil. Sauté for 6 to 8 minutes until the onions become translucent and soft, and the carrots begin to brighten.
4. Step 2: Bloom the Garlic & Tomato Paste
5. Heat Intensity: Medium-Low
6. Time: 1–2 minutes Lower the heat slightly to avoid scorching the garlic. Push the vegetables to the perimeter of the pot, creating a small well in the center. Add the minced garlic and tomato paste directly to the hot surface. Stir continuously for 90 seconds until the tomato paste darkens to a brick-red hue and releases a roasted, sweet aroma. Fold the aromatics together.
7. Step 3: Deglaze and Add Root Vegetables
8. Heat Intensity: Medium-High
9. Time: 2–3 minutes Pour in 1 cup of the vegetable broth, using your wooden spoon to scrape up any browned caramelized bits stuck to the bottom of the pot. Add the cubed Yukon Gold potatoes, diced tomatoes with their juices, dried Italian seasoning, smoked paprika, sea salt, black pepper, and bay leaves.
10. Step 4: The Core Simmer
11. Heat Intensity: Medium-High to bring to boil, then Low
12. Time: 15 minutes Pour in the remaining 5 cups of broth and submerge the parmesan rind (if using). Increase heat to medium-high until the broth reaches a steady boil. Immediately reduce the burner to low, cover the pot with a tight-fitting lid, and allow it to simmer gently for 15 minutes. The potatoes should be just fork-tender on the outside while still slightly firm in the center.
13. Step 5: Incorporate Quick-Cooking Vegetables
14. Heat Intensity: Medium-Low
15. Time: 8–10 minutes Remove the lid. Stir in the sliced zucchini, green beans, and rinsed cannellini beans. Keep the pot uncovered and maintain a gentle bubbling simmer over medium-low heat for 8 to 10 minutes. The zucchini should turn tender yet retain its shape, and the green beans should turn bright emerald green.
16. Step 6: Wilt Greens and Balance Flavors
17. Heat Intensity: Off (Residual Heat)
18. Time: 2 minutes Turn off the burner completely and move the pot off the active heat source. Discard the bay leaves and remove the remaining parmesan rind. Fold in the baby spinach (or kale) along with the freshly squeezed lemon juice. Stir gently until the greens wilt into the hot broth. Taste and add an extra pinch of salt or fresh cracked pepper if needed.

Nutrition

Calories: 195 kcal — · Protein: 6.5 g 13% · Fat: 5.5 g 7% · Carbohydrates: 31 g 11% Dietary · Saturated Fat: 0.8 g 4% · Fiber: 7.5 g 27% · Sugar: 6 g — · Sodium: 480 mg 21%