dried Italian herbsthyme, oregano, basil, rosemary, etc.
smoked paprikalarge dash
a few bay leavesit’s not the end of the world if you don’t have any
Tomatoey Things (choose at least one)
diced tomatoescanned or fresh, about 1 can or 1-2 cups
tomato pastea big squeeze
miscellaneous tomatoey condiments in the fridge that need to get used upsalsas, chutneys, marinara sauce, tapanades, pestos, etc.
Soup Veggies (choose any)
green cabbageshredded, add at the end of cooking
kale, chard, or spinachchopped, add at the end of cooking
Extra Yummy Starchy Veggies
butternut squashsmall dice
potato or sweet potatosmall dice
Grains (optional, about 1/2 cup)
rice (any kind)dry
Beans (choose any, 2-3 cups)
chickpeascooked or canned
white beanscooked or canned
black beans cooked or canned
lentilscooked or canned
Condiments & Seasonings
3-4cupsvegetable brothmore or less to desired consistency
salt and pepperto taste
fresh Italian herbsto garnish
Sauté the Aromatics
In a heavy bottomed soup pot, sauté the onions in a light splash of olive oil. If using carrots, celery, mushrooms, or bell peppers, throw those in at this stage too. Sautéing them brings out their flavor and natural sweetness.
When they are translucent and yummy looking (about 7 minutes) add the garlic, herbs, and paprika and sauté for a minute or so, until fragrant.
Simmer & Meld
Add the tomatoes, veggie broth, the rest of your desired veggies (except for greens and cabbage) and dry grains (if using).
Simmer until the longest cooking veggies (usually potatoes or carrots) are soft and the grains are cooked.
Add seasonings, condiments, beans, and greens (if using) and simmer for a few minutes to meld. Taste and adjust seasonings as desired.
Serve with avocado or a drizzle of good olive oil.
For a version of this soup that works well in the Instant Pot, click here.