This is less a strict recipe than a dependable way to make dinner from what you have. It welcomes substitutions, imperfect vegetables, and the odds and ends that might otherwise be forgotten.
The result is a warm, satisfying soup built from vegetables, beans, herbs, and broth. Add bread, rice, a grain, cheese, eggs, chicken, or another food that makes the meal work for you.
- Yield
- Approximately 6 servings
- Prep
- 15 minutes
- Cook
- 35–45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika, optional
- 1 medium sweet potato or 2 small potatoes, cut into bite-size pieces
- 1 medium zucchini, chopped
- 1 can (14–15 ounces) diced tomatoes
- 1 can (14–15 ounces) white beans or chickpeas, drained and rinsed
- 6 cups vegetable or chicken broth
- 2 generous handfuls chopped kale, chard, or spinach
- 1 tablespoon lemon juice or apple cider vinegar, plus more to taste
- Salt and black pepper to taste
- Chopped parsley or other fresh herbs, optional
Method
- 01Warm the olive oil in a large pot over medium heat.
- 02Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
- 03Add the garlic, thyme, oregano, and smoked paprika. Stir for about 30 seconds, just until fragrant.
- 04Add the sweet potato, zucchini, tomatoes, beans, and broth. Bring the soup to a gentle boil.
- 05Reduce the heat and simmer partially covered for 25–35 minutes, or until the firmest vegetables are tender.
- 06Stir in the greens and cook until wilted, usually 2–5 minutes.
- 07Add the lemon juice or vinegar. Taste, then season with salt, pepper, or additional herbs as desired.
- 08Serve warm with any toppings or accompaniments that make it satisfying.
Make it yours
Use this pattern to work with the season and your pantry:
- Replace the sweet potato with winter squash, turnips, parsnips, or regular potatoes.
- Replace zucchini with green beans, cabbage, fennel, mushrooms, or cauliflower.
- Use lentils instead of beans, adjusting broth and cooking time as needed.
- Add cooked rice, barley, pasta, or quinoa near the end.
- Add shredded cooked chicken or another fully cooked protein.
- Finish with pesto, grated cheese, yogurt, chili oil, toasted seeds, or fresh herbs.
People with allergies, kidney disease, digestive conditions, medically prescribed diets, or other individual needs should adapt ingredients with guidance from an appropriate professional.
Why the final splash matters
Long-simmered foods often wake up with a little acidity. Lemon juice or vinegar brightens the vegetables and herbs without requiring more salt. Start with a small amount, taste, and adjust.
Storage and food safety
Divide leftovers into shallow containers and refrigerate promptly. Do not leave perishable soup at room temperature for more than two hours. Use refrigerated leftovers within 3–4 days or freeze them. Reheat leftovers to 165°F.
Sources & further reading
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