Mediterranean Vegetable Soup (Print Version)
A vibrant vegetable soup with aromatic herbs and olive oil, bursting with sunny Mediterranean flavors in every spoonful.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 medium eggplant, diced
07 - 2 medium tomatoes, chopped
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup baby spinach (optional)
10 - 1 medium carrot, sliced
→ Broth & Seasoning
11 - 5 cups vegetable broth
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - ½ teaspoon ground black pepper
16 - Salt, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges (optional)
# How to Make It:
01 - Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the bell pepper, carrot, zucchini, and eggplant. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the green beans and chopped tomatoes. Mix well and cook for another 3 minutes to allow the flavors to meld.
04 - Pour in the vegetable broth. Add the dried oregano, thyme, bay leaf, black pepper, and salt to taste. Bring to a boil over high heat.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes or until all vegetables are fork-tender.
06 - Remove and discard the bay leaf. Stir in the baby spinach, if using, and let it wilt into the hot soup for about 1 minute.
07 - Ladle the soup into bowls. Garnish each serving with fresh chopped parsley and a squeeze of lemon juice if desired.
# Expert Advice:
01 -
- Every spoonful tastes like summer on a Greek island, even if you are just standing at your stove on a Tuesday.
- It comes together with one pot and whatever vegetables you have wilting in the crisper drawer.
02 -
- Underseasoning is the most common mistake with vegetable soup. Taste the broth before serving and adjust salt until it sings.
- Adding the spinach too early turns it into a murky grey mess. Always stir it in at the very end off the heat.
03 -
- Dice every vegetable roughly the same size so each spoonful feels balanced instead of chaotic.
- A splash of good olive oil drizzled over each bowl right before serving transforms the entire dish from good to restaurant quality.