- 1 tbsp Olive oil
- 1 Oniondiced
- 1 stalk Celerydiced
- 2 cloves Dried garlicminced
- ½ tsp Dried thyme
- ½ tsp Dried oregano
- ½ tsp Dried rosemary
- 1 Zucchini½ diced and ½ sliced into coins
- 1 Eggplantsdiced
- 1 Red bell pepperdiced
- 1 Green bell pepperdiced
- 1 Yellow bell pepperdiced
- 2 tbsp Tomato paste
- 4 cups Vegetable stock
- Kosher Saltto taste
- Black pepperto taste
- 1 pt Cherry tomatoeshalved
- 1 (14-oz) can Chickpeasdrained and rinsed
- 5 oz Baby spinach
Mediterranean Vegetable Soup
I love a hearty vegetable soup, and this Mediterranean Vegetable Soup is one of my favorites for summer. It’s packed with garden-fresh veggies and is low in calories. Ready in 30 minutes, this healthy and delicious vegetable soup can be dressed up according to your mood. Stir in the homemade pesto or a grating of Parmesan, or just throw in a handful of chopped olives. No matter what you choose, you are going to get a satisfying dish.
To start, sauté the onions and celery in a little olive oil. Then add in the garlic and dried herbs and cook until fragrant. Stir in the diced zucchini, eggplant, and colorful bell peppers. Next, add in the tomato paste and let cook for a minute or two before adding the vegetable stock. Simmer everything together for 15 minutes. Add in the chickpeas, cherry tomatoes, and zucchini coins and cook for another 5 minutes. Finally, stir in the baby spinach and let it wilt. I also threw in a handful of fresh marjoram for aromatic notes. Feel free to add any herbs or toppings of choice. Enjoy!
To make the Mediterranean Vegetable Soup, you will need the following ingredients:
Steps to make Mediterranean Vegetable Soup
1 | Saute onions and celery | 3 |
In a large pot over medium-high heat, heat 1 tablespoon olive oil and add 1 diced onion and 1 diced celery stalk. Sauté for 2 minutes until soft. | ||
2 | Add garlic and dried herbs | 1 |
Stir in 2 minced garlic cloves, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and ½ teaspoon dried rosemary. Sauté for 1 minute until fragrant. | ||
3 | Add vegetables | 1 |
Add in ½ diced zucchini, 1 diced eggplant, 1 diced red bell pepper, 1 diced green bell pepper, and 1 diced yellow bell pepper and let heat through, about 1 minute. | ||
4 | Add tomato paste and vegetable stock | 18 |
Add in 2 tablespoons tomato paste, 4 cups vegetable stock, and salt and black pepper to taste and bring to a boil. Once at a boil, reduce the heat to a simmer and cook for 15 minutes. | ||
5 | Add cherry tomatoes, zucchini coins, and chickpeas | 5 |
Add in 1 pint halved cherry tomatoes, ½ zucchini sliced into coins, and the drained and rinsed chickpeas and cook for 5 minutes. | ||
6 | Add spinach | 2 |
Stir in 5 ounces baby spinach and let it wilt, about 2 minutes. Taste and add more salt if needed. | ||
7 | Serve | |
Serve and enjoy! | ||
Recipe Reviews
Quick and easy vegetable soup recipe! Thanks for sharing!
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