Mediterranean Vegetable Soup (Printable Version)

A vibrant Mediterranean soup with fresh vegetables, aromatic herbs, and olive oil, ready in just 45 minutes.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 medium eggplant, diced
07 - 2 medium tomatoes, chopped
08 - 1 cup green beans, trimmed and cut into 3/4-inch pieces
09 - 1 cup baby spinach (optional)
10 - 1 medium carrot, sliced

→ Broth & Seasoning

11 - 5 cups vegetable broth
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon ground black pepper
16 - Salt, to taste

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges (optional)

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in bell pepper, carrot, zucchini, and eggplant. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add green beans and chopped tomatoes. Mix well and cook for another 3 minutes to blend flavors.
04 - Pour in vegetable broth. Add dried oregano, thyme, bay leaf, black pepper, and salt. Bring to a boil over high heat.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes or until all vegetables are fork-tender.
06 - Remove and discard the bay leaf. Stir in baby spinach if using, and let it wilt for about 1 minute.
07 - Ladle soup into bowls. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve immediately.

# Expert Tips:

01 -
  • It uses simple pantry staples but tastes like something you would order on a sun drenched terrace in Crete.
  • Cleanup is effortless because everything happens in one pot from start to finish.
02 -
  • Salt the broth lightly at first because the vegetables release their own liquid and the concentration shifts as it simmers.
  • Eggplant acts like a sponge so make sure your broth is well seasoned before adding it or the final soup can taste flat.
03 -
  • Letting the soup rest off the heat for ten minutes before serving allows the vegetables to settle and the broth to develop deeper flavor.
  • A drizzle of your best finishing olive oil right over each bowl at the table makes the whole dish taste richer than it actually is.

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