Mediterranean Vegetable Soup (Printable)
A vibrant, herb-infused Mediterranean soup loaded with sun-kissed vegetables and tender cannellini beans.
# 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 1/4-inch 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 ounces) diced tomatoes
→ Broth and Beans
10 - 5 cups vegetable broth
11 - 1 can (14 ounces) cannellini beans, drained and rinsed
→ Herbs and 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
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant and the onion becomes translucent.
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 develop slight color.
03 - Stir in the diced tomatoes with their juices, vegetable broth, drained cannellini beans, dried oregano, dried thyme, bay leaf, and a generous pinch of salt and pepper. Mix thoroughly to combine.
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, or until all vegetables are fork-tender.
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 chopped fresh parsley and serve alongside a lemon wedge for squeezing over the top.
# Expert Tips:
01 -
- It tastes like something you would eat at a tiny seaside restaurant with a linen napkin on your lap.
- Every single vegetable pulls its weight, and nothing feels like filler.
02 -
- Eggplant acts like a flavor sponge so make sure your broth is well seasoned before simmering or the final soup will taste flat.
- Do not skip the lemon squeeze at the end because the acidity brightens every single ingredient in the bowl.
03 -
- Rub dried herbs between your palms directly over the pot to release their essential oils before they hit the liquid.
- A final drizzle of good olive oil on top of each bowl adds a silky richness that nobody can resist.