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Broth-Based Veggie Soup – Light, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and a little richness.
  • Yellow onion (1 medium), diced: The base flavor.
  • Carrots (2), sliced: Natural sweetness and color.
  • Celery (2 stalks), sliced: Classic soup aroma and depth.
  • Garlic (3 cloves), minced: Bright, savory notes.
  • Russet or Yukon gold potato (1 large), diced: Gentle body and comfort.
  • Zucchini (1 small), chopped: Light texture and freshness.
  • Green beans (1 cup), trimmed and cut into 1-inch pieces: A bit of snap.
  • Canned diced tomatoes (1 can, 14.5 oz), undrained: Gentle acidity and color.
  • Low-sodium vegetable broth (6 cups): The backbone of the soup.
  • Bay leaf (1): Subtle herbal note.
  • Dried thyme (1/2 teaspoon): Earthy flavor.
  • Salt and black pepper: Season to taste.
  • Fresh spinach or kale (2 cups), chopped: Greens for color and nutrition.
  • Fresh parsley (2 tablespoons), chopped: Finishing freshness.
  • Lemon juice (1–2 teaspoons): Optional, for brightness at the end.
  • Red pepper flakes (pinch): Optional, for gentle heat.

Method
 

  1. Warm the pot: Heat 2 tablespoons of olive oil in a large pot over medium heat. When it shimmers, you’re ready to start.
  2. Sauté the aromatics: Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the edges soften.
  3. Add garlic and herbs: Stir in the garlic, thyme, and a pinch of red pepper flakes if using. Cook 30 seconds, just until fragrant.
  4. Build the base: Add the potatoes, zucchini, green beans, and canned tomatoes with their juices. Stir to coat everything in the aromatics.
  5. Pour in the broth: Add the vegetable broth and the bay leaf. Bring to a gentle boil, then reduce to a simmer.
  6. Simmer until tender: Cook 15–20 minutes, until the potatoes and green beans are tender but not mushy. Taste and season with salt and pepper.
  7. Add the greens: Stir in spinach or kale and simmer 2–3 minutes more, just until wilted and bright green.
  8. Finish and brighten: Remove the bay leaf. Stir in parsley and a squeeze of lemon juice. Taste again and adjust seasoning.
  9. Serve: Ladle into bowls and drizzle with a little olive oil if you like. Crusty bread on the side never hurts.