Prep: 15 mins – Cook: 20 mins – Total: 35 mins
- 1–2 tablespoons olive oil
- 1 medium onion diced ( or a large leek)
- 2 cups diced carrot (2 medium carrots)
- 2 cups diced celery (2 stalks)
- 1 cup diced fennel bulb (optional)
- 4 cloves garlic rough chopped
- 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
- 2 tablespoons white wine, vermouth, sherry cooking wine – all optional (feel free to leave out)
- 2 cups diced zucchini or yellow summer squash
- 2 cups chopped green beans
- 1 ear corn, kernels cut off
- 4 cups veggie stock or broth, chicken or beef stock, or bone broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 cup fresh Italian parsley ( or basil ribbons)
- 1/2 teaspoon of lemon or vinegar ( at the end)
- pepper, cayenne, or chili flakes to taste
- a drizzle of olive oil, gremolata or grated pecorino cheese
Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.
- In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
- Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
- Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
- If broth tastes bland, it probably needs salt and acid 😉
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with gremolata ( Italian herb sauce) – a delicious way to finish the soup!
This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!