Mediterranean Vegetable Soup (Print View)
A vibrant, flavorful Mediterranean soup with sun-kissed vegetables, fragrant herbs, and a touch of olive oil.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, sliced into rounds
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, diced
07 - 1 medium 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 freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Step-by-Step Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, stirring frequently for about 2 minutes until softened and fragrant.
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 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, bay leaf, salt, and pepper. Stir to combine thoroughly.
04 - Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it 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 add additional salt and pepper as needed to balance the flavors.
06 - Ladle the hot soup into individual bowls. Sprinkle each portion with fresh chopped parsley and serve alongside a lemon wedge for squeezing over the top.
# Expert Suggestions:
01 -
- It tastes like something you would eat at a tiny seaside cafe with paint peeling off the shutters and the best food you ever had.
- Everything cooks in one pot which means you get a rich layered meal and only one pot to wash afterward.
02 -
- Eggplant acts like a sponge so make sure your olive oil is hot before it hits the pan or it will drink all the oil and leave everything else dry.
- This soup tastes significantly better the next day because the vegetables have time to mingle and the broth deepens overnight in the fridge.
03 -
- Toast the dried oregano and thyme in the dry pot for thirty seconds before adding the oil to intensify their flavor tenfold.
- A final drizzle of your best extra virgin olive oil right over each bowl at the table adds a silky richness that makes the whole dish sing.