Ingredients
For the Soup:
1 cup green beans, trimmed and cut
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, chopped
1 red bell pepper, chopped
1 zucchini, sliced
1 cup diced potatoes
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup frozen peas (optional)
1 cup chopped kale or spinach (optional)
For the Parmesan Croutons:
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
4 slices crusty bread
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
Instructions
- Prepare the Soup:
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until softened, about 5 minutes.
Stir in minced garlic and cook for an additional 1-2 minutes.
Add diced carrots, celery, bell pepper, zucchini, green beans, and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in diced tomatoes and vegetable broth. Add dried thyme, rosemary, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes until vegetables are tender.
If desired, stir in frozen peas and chopped kale or spinach. Cook for an additional 5 minutes. Adjust seasoning as needed.
- Make the Parmesan Croutons:
Preheat the oven to 375°F (190°C).
Cut the bread slices into cubes.
In a bowl, toss bread cubes with olive oil, grated Parmesan, garlic powder, dried oregano, salt, and pepper.
Spread the bread cubes in a single layer on a baking sheet.
Bake for 10-12 minutes, turning halfway through, until croutons are golden and crispy.
Enjoy.