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Rustic Vegetable Soup

Rustic Vegetable Soup prepared dish

This hearty rustic vegetable soup is packed with a variety of fresh vegetables and legumes, making it a nutritious and comforting meal. Perfect for chilly days, it is both satisfying and easy to prepare.

This recipe is lunch, scaled for 6 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include salt, garlic, spinach, zucchini.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp salt
  • 3 cloves garlic (minced)
  • 2 cups spinach (fresh)
  • 1 medium zucchini (diced)
  • 2 bay leaves
  • 4 cups vegetable broth
  • 1 can canned diced tomatoes
  • 1 can canned chickpeas (drained and rinsed)
  • 2 stalks celery (diced)
  • 2 medium carrots (diced)
  • 1 tsp black pepper
  • 1 medium onion (chopped)
  • 2 medium potatoes (diced)
  • 2 tbsp olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, diced carrots, and diced celery, and sauté until the vegetables are softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the diced zucchini and potatoes to the pot, and cook for an additional 5 minutes.
  5. Pour in the canned diced tomatoes and vegetable broth, then add the drained chickpeas, bay leaves, salt, and black pepper.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are tender.
  7. Stir in the fresh spinach and cook for another 2 minutes until wilted.
  8. Remove the bay leaves before serving the soup hot.

Nutrition (per serving)

  • Calories: 180
  • Protein: 6 g
  • Fat: 5 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Sugar: 4 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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