A warm pot of vegetable soup is one of the best foods for chilly weather that we have yet to discover. However, a great deal of the available variations is uninspired and boring, with limp, lifeless veggies. We devised this practical choose-your-own-adventure approach to address this issue. It produces a large amount of flavorful, rich soup regardless of the vegetables you use. The whole family will enjoy eating this filling supper all season long, especially if it is served with a few crostini. Remember to relax; soup is both forgiving and adaptable as you will see from our general suggestions below.
Sauté The Aromatics
2 tablespoons of extra virgin olive oil should be heated to a medium-high temperature in a big pot. Add 1 cup chopped onion or other alliums (leeks, shallots, scallions), 1 tablespoon minced garlic, 3/4 cup sliced carrot, and 1/2 cup diced celery. Add salt and stir while cooking for three minutes or until onion is transparent.
Thicken The Paste
Add two to three fresh oregano or thyme sprigs, 1 teaspoon dried oregano, 1 tablespoon tomato paste, or a Parmesan rind for taste.
Add 2 cups of hard, starchy vegetables, such as potatoes, parsnips, turnips, or squash, that have been peeled and diced.
Choose The Liquid
Add 8 cups of water or low-sodium chicken or veggie broth. Cook for five minutes after bringing to a simmer after a quick boil.
Add Greens
Add 1 to 2 cups of bite-sized quick-cooking veggies, such as green beans, broccoli, zucchini, peas, and/or corn (unless using frozen; in that case, add in step six). Once more, bring to a boil before lowering the heat to a simmer and continuing to cook for an additional five minutes.
Texture
Add 1 to 2 cups of chopped leafy greens, such as spinach, arugula, kale, or Swiss chard, along with 1 cup of cooked rice, pasta, canned chickpeas, or other beans or legumes. Heat thoroughly.
Serve
Pour into bowls; top with more Parmesan, extra virgin olive oil, and fresh herbs. Create toast to be dipped. Let the soup cool, then pour it into resealable plastic bags to freeze. Lay flat in the freezer on a baking sheet, then stack.