25-MINUTE COMFORTING VEGGIE SOUP

25-Minute Comforting Veggie Soup image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

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1 tablespoon olive oil + more for drizzling (if desired)
1 medium onion (diced (about 2 cups))
4 medium carrots (diced (about 1 1/2 cup))
2 stalks celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium or 2 small zucchini (diced)
1 14-ounce can diced tomatoes
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini or pinto beans (or 1 [15-ounce] can))
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste

Steps:

Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.