Vegetable Soup

50 min6 to 8 servings

A hearty vegetable soup with aromatics, potatoes, tomatoes, and seasonal vegetables simmered in broth.

prepPrepare all vegetables before starting: chop onion, dice carrots and celery, mince garlic, dice potatoes, chop green beans and parsley.
45 ml extra-virgin olive oil	Heat oil, sauté onion, carrots & celery	Add garlic, thyme, oregano, red pepper, salt & pepper; cook 1 min	Add potatoes & tomato paste; cook 2–3 min until paste browns	Pour in broth & tomatoes; bring to boil, then simmer 20–25 min	Stir in green beans, corn & peas; simmer 3–5 min	Off heat, stir in spinach, parsley & vinegar until wilted	Season with salt & pepper; serve hot with parsley
1 large yellow onion, chopped
3 medium carrots, diced (about 300 g)
2 to 3 large celery stalks, diced (about 180 g)
4 garlic cloves, minced (about 2 tablespoons)
2 teaspoons fresh thyme, or 1 teaspoon dried
1 ½ teaspoons dried oregano
Pinch of crushed red pepper
2 to 3 Yukon Gold potatoes, diced (about 300 g)
15 g tomato paste
2 liters vegetable broth
1 (15-ounce / 425 g) can diced tomatoes
150 g frozen or fresh chopped green beans
150 g frozen or fresh corn kernels
150 g frozen or fresh green peas
60 g baby spinach
20 g chopped fresh parsley, plus more for serving
15 ml red wine vinegar
Kosher salt and black pepper to taste

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.