Hearty Vegetable Soup with Rustic Bread
Warm up with the comforting flavors of Hearty Vegetable Soup with Rustic Bread, a wholesome and satisfying meal that’s perfect for any season. Packed with vibrant vegetables like carrots, celery, zucchini, and potatoes, this soup boasts a savory blend of aromatic garlic, thyme, and oregano simmered in rich vegetable broth. The addition of canned diced tomatoes lends a subtle tang, while fresh parsley brightens the dish. Pair each steaming bowl with crispy slices of oven-warmed rustic bread slathered with butter for the ultimate cozy dining experience. Ready in under an hour, this recipe is ideal for a nourishing dinner or a hearty lunch while embracing farm-fresh goodness. Keywords: vegetable soup, rustic bread, easy soup recipe, healthy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 medium, sliced carrots
- 2 stalks, sliced celery
- 3 minced garlic cloves
- 2 medium, diced potatoes
- 1 medium, diced zucchini
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf rustic bread
- 2 tablespoons butter
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the onions are translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes and zucchini to the pot and stir to combine with the other vegetables.
Pour in the canned diced tomatoes and vegetable broth. Stir in the dried thyme, dried oregano, and bay leaf.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for about 25 minutes or until the vegetables are tender.
While the soup is simmering, preheat your oven to 350°F (175°C) to warm the bread.
Place the rustic bread loaf on a baking sheet and bake in the preheated oven for about 10 minutes, or until the crust is crispy.
Stir the chopped fresh parsley into the soup and season with salt and black pepper. Remove the bay leaf before serving.
Remove the bread from the oven. Let it cool slightly, then slice and spread with butter if desired.
Serve the hot vegetable soup with slices of warm, buttered rustic bread.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 10898 mg | 474% | |
| Total Carbohydrate | 492.2 g | 179% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 74.9 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 664 mg | 51% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 7474 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
