Mediterranean Vegetable Soup (Printable)
A vibrant, herb-infused Mediterranean soup packed with garden vegetables, beans, and 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
# How-To 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 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.
03 - Stir in the diced tomatoes, vegetable broth, drained cannellini beans, dried oregano, dried thyme, bay leaf, and a generous pinch of salt and pepper.
04 - Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until all vegetables are tender and the flavors have melded together.
05 - Remove and discard the bay leaf. Taste the broth and adjust the salt and pepper as needed.
06 - Ladle the hot soup into serving bowls. Sprinkle each portion with chopped fresh parsley and serve alongside a lemon wedge for squeezing.
# Expert Advice:
01 -
- It uses everyday vegetables and pantry staples, yet tastes like something from a seaside taverna.
- The entire recipe comes together in under an hour with almost zero hands on effort.
- It is naturally vegetarian, gluten free, and dairy free, so you can serve it to almost anyone without stress.
02 -
- Eggplant acts like a sponge and will drink up all the olive oil if the heat is too low, so keep the temperature at a solid medium.
- The soup thickens considerably as it sits overnight, so add a splash of broth or water when reheating leftovers.
03 -
- Salt the diced eggplant lightly and let it sit for ten minutes before cooking to draw out excess moisture and prevent it from turning mushy.
- Always add the lemon juice at the table rather than into the pot, because heat dulls its brightness and you want that fresh punch in every bite.