Vegetable Soup

This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or Dutch oven, heat the oil over medium. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes. Add the garlic, thyme, oregano, crushed red pepper, 1 teaspoon salt (or 2 teaspoons if you’re using low-sodium broth) and 1 teaspoon black pepper; cook until the garlic is fragrant, about 1 minute.

Step 2

Add the potatoes and tomato paste and cook, stirring often, until the tomato paste begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes with their juices and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 20 to 25 minutes.

Step 3

Stir in the green beans, corn and peas, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.

Step 4

Off the heat, add the spinach, parsley and vinegar, stirring until the spinach is wilted. Taste and season with salt and pepper, if desired. Serve hot, topped with more parsley. (See headnote for more serving suggestions.) Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

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