Vegetarian Herbed Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

A colorful mix of tender carrots, celery, zucchini, and green beans simmers together with garlic and onion until every bite turns soft and comforting. Diced tomatoes bring a bright, savory backbone, while thyme, oregano, and a touch of turmeric build warm, herby depth in every spoonful. A handful of baby spinach gets stirred in at the end for a fresh, verdant finish, and a splash of apple cider vinegar wakes up all those slow-simmered flavors. Finished with a scatter of fresh parsley, this one ladles up rustic and hearty, the kind of soup that tastes even better the next day. It's a satisfying, produce-packed bowl that fits beautifully into a vegetarian kitchen.

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Ingredients

4 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 stalks celery, sliced ¼-inch thick
3 medium carrots, peeled and sliced ¼-inch thick
4 cloves garlic, minced
1 medium zucchini, cut into ½-inch half-moons
2 cups green beans, trimmed and cut into 1-inch pieces
1 can (14 oz) diced tomatoes, no salt added
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground turmeric
salt and pepper, to taste
2 cups baby spinach, loosely packed
1 tbsp apple cider vinegar

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 and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the carrots and garlic and cook, stirring frequently, until the garlic is fragrant and the carrots begin to soften slightly, about 2 minutes. Watch the garlic closely so it does not brown.

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