Mediterranean Diet Friendly Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

Mediterranean Diet Friendly Classic Vegetable Soup

This hearty vegetable soup is basically a Mediterranean pantry come to life: olive oil, garlic, tomatoes, and a mix of colorful vegetables simmered low and slow until every bite is tender and deeply flavored. Carrots, celery, and onion build a fragrant base, while potatoes, green beans, zucchini, and sweet corn add heartiness and texture without ever feeling heavy. Dried thyme, oregano, and a bay leaf bring an herbaceous, sun-warmed quality that echoes coastal Mediterranean kitchens, and a scatter of fresh parsley at the end keeps everything bright. It's a one-pot meal that's naturally rich in vegetables and healthy fats, making it an easy, satisfying fit for a Mediterranean way of eating. Whether you serve it as a light lunch or a starter before a bigger spread, it's the kind of simple, produce-forward dish this style of eating is built on.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth or vegetable broth
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
1 cup frozen corn kernels
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.

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