Mediterranean Vegetable Soup (Printer-Friendly)
A vibrant, flavorful soup with sun-kissed vegetables, fragrant herbs, and a touch of olive oil capturing Mediterranean essence.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced into rounds
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, cored and diced
07 - 1 medium zucchini, diced
08 - 1 medium eggplant, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices
→ Broth and Beans
10 - 5 cups vegetable broth
11 - 1 can (14 oz) cannellini beans, drained and rinsed
→ Herbs and Seasoning
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh parsley, finely chopped
17 - Lemon wedges, for serving
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, stirring frequently for 2 minutes until softened and fragrant.
02 - Add the sliced carrots, celery, diced red bell pepper, zucchini, and eggplant to the pot. Cook for 8 minutes, stirring occasionally, until the vegetables begin to soften and release their natural juices.
03 - Pour in the diced tomatoes with their juices, vegetable broth, and cannellini beans. Season with dried oregano, dried thyme, and the bay leaf. Add salt and pepper to taste, then stir to combine all ingredients evenly.
04 - Bring the soup to a rolling boil over medium-high heat. Reduce heat to low, cover the pot with a lid, and let simmer gently for 20 minutes until all vegetables are fork-tender and the flavors have melded together.
05 - Remove and discard the bay leaf. Taste the broth and adjust salt and pepper as needed to balance the flavors.
06 - Ladle the hot soup into serving bowls. Sprinkle each portion with fresh chopped parsley and serve alongside a lemon wedge for squeezing over the top.
# Expert Hints:
01 -
- It manages to feel both light and deeply satisfying, which is a rare trick for a vegetable soup.
- The eggplant disappears into the broth and creates a richness that makes people think you added cream.
02 -
- Eggplant acts like a sponge for oil, so if the pot looks dry after adding it, resist the urge to add more oil and just lower the heat slightly.
- This soup tastes even better the next day because the flavors continue to develop as it sits in the refrigerator overnight.
03 -
- If you want a thicker, more stew like consistency, mash about a quarter of the beans against the side of the pot with your spoon before serving.
- A final drizzle of your best finishing olive oil right over the bowl adds a fruity, peppery note that ties everything together.