Mediterranean Vegetable Soup (Printable)
A vibrant vegetable soup with Mediterranean herbs, olive oil, and seasonal produce. Ready in 45 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, 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)
# Directions:
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 diced bell pepper, sliced carrot, diced zucchini, and diced eggplant. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the trimmed green beans and chopped tomatoes to the pot. Mix well and cook for an additional 3 minutes.
04 - Pour in the vegetable broth and add the dried oregano, dried thyme, bay leaf, ground black pepper, and salt to taste. Bring to a boil over high heat.
05 - Reduce the heat to low, cover the pot, and simmer for 20 minutes or until all vegetables are tender.
06 - Remove and discard the bay leaf. Stir in the baby spinach, if using, and let it wilt for about 1 minute.
07 - Ladle the soup into serving bowls. Garnish each bowl with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
# Expert Suggestions:
01 -
- It uses whatever vegetables you have rolling around in your crisper drawer, no fancy shopping required.
- The broth absorbs all those herb flavors and somehow tastes richer than it has any right to be.
- It freezes beautifully, so you can make a double batch and thank yourself on a tired night.
02 -
- Do not rush the simmer step, those 20 minutes are when the vegetables release their sweetness into the broth.
- If you want more protein, drain and rinse a can of chickpeas or white beans and dump them in when you add the broth.
03 -
- Taste the broth before adding salt because some vegetable stocks are already aggressively seasoned.
- Dice all the vegetables roughly the same size so every spoonful feels balanced instead of chaotic.