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Rustic Tomato Vegetable Soup Recipe

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4 from 73 reviews

This Rustic Tomato Vegetable Soup is a hearty and wholesome dish packed with fresh vegetables and aromatic herbs. Perfect for a comforting meal, this soup combines a medley of diced tomatoes, green beans, potatoes, cauliflower, carrots, celery, and spinach simmered in a flavorful broth with a blend of Italian seasonings. Garnished optionally with Parmesan cheese, it makes a nourishing and vibrant meal that’s easy to prepare and perfect for any season.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cups diced green beans (about 1” pieces)
  • 1 large russet potato, peeled and diced
  • 2 cups diced cauliflower florets
  • Big handful of baby spinach

Pantry & Spices

  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons fine sea salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of red pepper flakes (optional)
  • ¼ cup tomato paste
  • 1 28 oz. can organic diced tomatoes
  • 1 15 oz. can kidney beans, drained (optional)

Liquids

  • 3 cups chicken or vegetable stock (more as needed)

Garnish

  • Parmesan cheese (optional)

Instructions

  1. Heat aromatics: Heat the extra-virgin olive oil over medium heat in a dutch oven. Once hot, add the diced onion and minced garlic, cooking for about 3 minutes until they begin to soften and release their aroma.
  2. Cook vegetables: Add the finely diced carrots and celery, continuing to cook over medium heat for 8-10 minutes until the vegetables soften and become fragrant, stirring occasionally to prevent sticking.
  3. Add seasonings and tomato base: Stir in the sea salt, black pepper, dried oregano, dried basil, garlic powder, onion powder, red pepper flakes (if using), tomato paste, and diced tomatoes. Cook this mixture for 1-2 minutes to allow the flavors to meld and the tomato paste to deepen in flavor.
  4. Add broth and simmer vegetables: Pour in the chicken or vegetable stock and bring the soup to a boil. Then reduce the heat to low and add in the green beans, diced potato, cauliflower florets, and drained kidney beans (if using). Let the soup simmer gently for 25 minutes, or until the vegetables are tender and cooked through.
  5. Finish with spinach and seasoning: Add the baby spinach to the pot and let it wilt and cook through for a few minutes. If the soup is too thick, add more broth to reach your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with a sprinkle of Parmesan cheese if desired. Serve warm and enjoy this wholesome, comforting meal.

Notes

  • You can use vegetable stock to make this soup vegetarian or vegan; skip the Parmesan cheese garnish for a vegan option.
  • The kidney beans are optional but add extra protein and texture; feel free to omit if preferred.
  • Adjust the red pepper flakes to control the soup’s spiciness or omit for a milder flavor.
  • For a thicker soup, reduce the amount of broth or cook uncovered for a few extra minutes.
  • Storing tip: This soup keeps well in the refrigerator for up to 4 days and tastes even better the next day.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/rustic-tomato-vegetable-soup-recipe/