Mediterranean Vegetable Soup (Print Version)
A vibrant, flavorful Mediterranean soup with sun-kissed vegetables, fragrant herbs, and cannellini beans.
# What You 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 carrots, celery, 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. Mix well to combine all ingredients.
04 - Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes until all vegetables are tender and flavors have melded together.
05 - Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed.
06 - Ladle the hot soup into bowls. Sprinkle with fresh chopped parsley and serve each bowl with a lemon wedge on the side.
# Insider Tips:
01 -
- It turns whatever sad produce you have into something genuinely exciting without fancy techniques.
- The broth absorbs every drop of herb flavor and somehow tastes richer than it has any right to be.
- Leftovers the next day are arguably better than the first bowl.
02 -
- Eggplant acts as a natural thickener in this soup so do not be tempted to skip it even if you are on the fence about the vegetable.
- Underseasoning is the most common mistake because the beans and broth dilute salt more than you expect.
03 -
- Salt the eggplant cubes and let them sit for ten minutes before cooking to draw out excess moisture and prevent a watery broth.
- A strip of lemon zest dropped into the simmering pot and removed with the bay leaf adds a fragrance that makes people ask what your secret is.