Hearty Vegetable Soup with Homemade Croutons

Ingredients

For the Soup

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 cup green beans, chopped
• 1 can (14 oz / 400 g) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp thyme
• Salt and black pepper, to taste
• 1 cup small pasta (optional)
• 2 cups spinach or kale, chopped
• Fresh parsley, for garnish

For the Homemade Croutons

• 3 cups day-old bread, cubed
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp dried Italian seasoning
• Pinch of salt

Instructions

Make the Croutons

1. Preheat oven to 375°F (190°C).
2. Toss bread cubes with olive oil, garlic powder, Italian seasoning, and salt.
3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp.
4. Set aside.

Make the Soup

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, carrots, and celery for 5–6 minutes until softened.
3. Add garlic and cook for 1 minute.
4. Stir in zucchini, broccoli, green beans, diced tomatoes, broth, oregano, basil, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add pasta (if using) and cook until tender, about 8–10 minutes.
7. Stir in spinach or kale and cook for 2–3 minutes until wilted.
8. Taste and adjust seasoning as needed.

To Serve

Ladle the hot soup into bowls, garnish with fresh parsley, and top with homemade croutons. Serve with extra crusty bread if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8

Enjoy this hearty, wholesome vegetable soup on a chilly day! 🍲🥖