Mediterranean Vegetable Soup (Printable)
A vibrant, herb-infused Mediterranean soup with sun-kissed vegetables, beans, and olive oil.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, diced
07 - 1 zucchini, diced
08 - 1 medium eggplant, diced
09 - 1 can (14 oz) diced tomatoes
→ Broth & Beans
10 - 5 cups vegetable broth
11 - 1 can (14 oz) cannellini beans, drained and rinsed
→ Herbs & Seasoning
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.
02 - Add the sliced carrots, celery, diced bell pepper, zucchini, and eggplant to the pot. Cook for 8 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the diced tomatoes, vegetable broth, cannellini beans, dried oregano, dried thyme, bay leaf, salt, and pepper until well combined.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until all vegetables are tender and flavors have melded.
05 - Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed.
06 - Ladle the soup into bowls. Sprinkle with fresh chopped parsley and serve with a lemon wedge on the side.
# Expert Tips:
01 -
- Every spoonful tastes like summer escaped into your pot, even in the dead of winter.
- It comes together with pantry staples and whatever vegetables look tired in your crisper drawer.
02 -
- Eggplant acts like a sponge and will drink all your oil if the heat is too low, so keep it at a confident medium.
- The soup tastes even better the next day because the herbs and vegetables have time to fully marry in the fridge.
03 -
- A final drizzle of your best olive oil over each bowl right before serving adds a silky richness that nobody expects from a vegetable soup.
- Toast the dried oregano and thyme in the dry pot for thirty seconds before adding the oil to intensify their flavor tenfold.