rustic veggie soup

A deeply flavorful, authentic rustic soup made with fresh, quality ingredients. This vegetarian, vegan-friendly (if using vegetable broth), gluten-free, and dairy-free dish serves 6 generous portions and is beginner-friendly.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and sliced into half-moons
• 3 medium celery stalks, sliced
• 5 cloves garlic, minced
• 1 medium leek stalk, thoroughly washed and sliced (white and light green parts only)
• 2 medium Yukon Gold potatoes, scrubbed and diced into bite-sized cubes (skin left on)
• 1 medium zucchini, diced
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 6 cups low-sodium vegetable or chicken broth
• 2 tablespoons tomato paste
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 2 packed cups baby spinach or kale, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 whole bay leaves
• 1.5 teaspoons salt (or to taste)
• 0.5 teaspoon black pepper, freshly cracked
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 tablespoon lemon juice

Instructions

1. Wash and prep all produce. Keep vegetable cuts uniform and leave the skin on the Yukon Gold potatoes for an earthy texture.
2. Place a large, heavy-bottomed Dutch oven or soup pot over medium heat. Add olive oil. Once shimmering, add onion, carrots, celery, and leeks. Sauté stirring occasionally for 8 to 10 minutes until vegetables soften and onions become translucent and fragrant.
3. Stir in minced garlic and tomato paste. Cook for 1 to 2 minutes, stirring constantly, to toast the paste and release aromatic oils.
4. Pour in the broth, scraping up any browned bits. Add diced tomatoes (with juices), cubed potatoes, oregano, thyme, bay leaves, salt, and black pepper. Bring to a rolling boil.
5. Reduce heat to low, cover, and simmer for 15 minutes. Remove the lid and add zucchini and green beans. Simmer uncovered for another 10 to 12 minutes, or until vegetables are fork-tender.
6. Turn off the heat. Remove and discard bay leaves. Stir in chopped spinach or kale and let wilt in residual heat for about 2 minutes. Stir in chopped basil and lemon juice. Taste and adjust seasoning with extra salt and pepper if needed.

Notes

Chop vegetables into hearty, chunky pieces for a robust texture. Use high-quality broth to elevate taste. Optional: Add a can of drained cannellini beans or chickpeas during Step 5 for extra protein. Nutritional info per serving: 185 kcal, 7.2g total fat, 580mg sodium.