This classic grandma approved chunky Mediterranean vegetable soup—is a great way to add vegetables to your diet through winter. The best part is its delicious and can be made with any veggie available and/or on sale(keeping it a little budget friendly). We love serving this soup/stew the day after it’s made to let the flavors marry. This Minestra(Italian term for soup) makes an even more complete, satisfying meal when served with crusty rustic bread and a runny fried egg on top.
This vegetable soup recipe will carry you through fall and keep you cozy and warm well into the chill of winter. Start with our recipe, and then riff with your favorite veggies, experiment with different vegetables that you may not usually buy we like rutabaga, turnips, fennel) We make a big batch of this easy vegetable soup couple times a month in the cooler months. Once there’s a batch of homemade vegetable soup in the fridge, you’re guaranteed a healthy lunch right there–just pair this Mediterranean vegetable soup with some good rustic bread and you’re good to go!
Ingredients You’ll Need For Homemade Vegetable Soup
- Olive oil.
- Aromatics. Celery or celery root, onion, carrot, leeks
- Parmesan rind.
- Beans. borlloti, chickpeas or any canned white beans.
- Vegetables. (winter squash, rutabaga, zucchini recommended, other options green beans, peas, edamame, turnips, fennel)
- Herbs and spices. (garlic, thyme, black pepper, bay leaf)
- Stock. (vegetable or chicken for non-vegetarian option)
- Tomato paste.
How to Make Our Mediterranean Vegetable Soup Recipe
- Sauté the Aromatics: Start by heating olive oil in a large stockpot. Sauté onions, bay leaf celery, carrot, leeks, fennel, minced garlic, until they become fragrant and translucent. Take your time with this step as it forms the base of your soup’s rich flavor.
- Beans: Using a potato masher or small food processor coarsely puree ½ cup of the beans.
- Introduce the Veggies: Add zucchini, squash, rutabaga and to the pot. Sauté these ingredients to deepen their flavors before moving on to the next step.
- Bring on the Flavors: Pour in the vegetable or chicken stock, followed by tomato paste. Add the Parmesan rind to infuse a subtle, savory depth to the soup. Season with, black pepper and salt.
- Boil and Simmer: Bring the soup to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let it simmer for about 20 minutes, allowing the vegetables to become tender and the flavors to meld into a harmonious symphony.
- Serve and Enjoy: Ladle the warm and aromatic vegetable soup into bowls. Top each serving with freshly grated Parmesan and a sprinkle of fresh basil for an extra burst of flavor. Pair it with your favorite rustic bread, and you have a simple, wholesome dinner ready to be savored.
How to Store Leftover Soup
- Our Mediterranean vegetable soup is ideal for freezing. I recommend to double this recipe and freeze some for later. Cool the soup and then store it in freezer safe containers for up to three months.
Mediterranean Vegetable Soup
Equipment
- Soup Pot
Ingredients
- 1 15 oz can chickpeas or cannellini beans drained and rinsed
- 2 tbsp e. v olive oil more for drizzling
- 1 medium onion, chopped
- 2 medium carrots chopped
- 8 oz celery or celery root, peeled and chopped peel or scrub clean only celery root
- 8-12 oz any winter squash kabocha, butternut peeled and chopped into 1½ -in pieces about 1¾ cup
- 2 medium zucchini chopped
- ½ medium fennel, chopped
- 4 cloves garlic minced
- 2 medium leeks, chopped white and light green parts only
- 2 medium rutabaga or turnips, diced
- 1 bay leaf
- 2-4 inch piece parmesan rind optional
- 5-6 cups veggie or chicken stock
- 2 heaped tbsp tomato paste
- grated parmesan cheese garnish
- fried egg optional garnish
- rustic Italian bread optional
- ½ tsp black pepper
- salt as needed
Instructions
- In a small bowl, using a potato masher or using a small food processor, coarsely purée ½ cup of the beans with ½ cup of water or stock and set aside.
- To a large pot set over medium heat, add the oil, onion, bay leaf, garlic ,celery root, carrots, leeks, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
- Add the zucchini, squash, rutabaga, parmesan rind and sauté.
- Stir in the puréed and whole beans, the tomato paste, and 4-5 cups of stock and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 25-30 minutes.
- Divide evenly among 4-6 bowls and drizzle with olive oil if desired. Serve with bread, grated parmesan cheese and or fried egg.
Who knew veggies could be so delicious. Thanks for a wonderful recipe!
Hi Krisha, Im so happy you love the recipe and enjoy veggies as much as we do. Thank you for stoping by!