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Hearty Vegetable Soup

Hearty vegetable soup with tender vegetables and warming herbs simmered in a flavorful broth. This one-pot recipe builds depth by sautéing aromatics first, then simmering until vegetables are soft, finishing with wilted spinach.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Hearty Vegetable Soup
  • 2 tbsp olive oil
  • 1 yellow onion
  • 2 carrots
  • 2 celery stalks
  • 3 clove garlic
  • 1 zucchini
  • 1 cup green beans
  • 1 can (14.5 oz) diced tomatoes
  • 6 cup vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup baby spinach
  • 2 tbsp fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5–6 minutes, until softened, stirring occasionally so the vegetables start to turn glossy.
  2. Add the garlic and cook for 30 seconds, until fragrant, keeping it from browning.
Simmer the soup
  1. Stir in the zucchini, green beans, diced tomatoes, vegetable broth, thyme, oregano, kosher salt, and black pepper until everything is evenly combined and the spices look dispersed.
  2. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the vegetables are tender, with gentle bubbling across the surface.
  3. Stir in the baby spinach during the last 2 minutes of cooking, until wilted and bright green.
Serve
  1. Ladle into bowls and garnish with fresh parsley before serving, letting the herbs sit on top for a fresh finish.

Notes

For the best flavor, sauté the onion-carrot-celery until truly softened before adding garlic, and keep the simmer gentle so the vegetables don’t break down. Store leftovers in the refrigerator up to 4 days; reheat on the stove until steaming. Freezing is yes—cool completely first and freeze up to 3 months, then thaw and reheat gently; add a handful of fresh spinach at reheating if you want it extra bright. For a gluten-free option, ensure your vegetable broth is certified gluten-free.