Hearty Vegetable Soup with Parmesan Croutons Recipe

When the weather turns chilly, nothing warms you up like a bowl of hearty vegetable soup. This recipe, complemented by crispy Parmesan croutons, is a nourishing and satisfying meal that’s both easy to make and incredibly delicious.

Ingredients:

For the Soup:

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 bell pepper, diced
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 cups spinach or kale
1 can (15 oz) cannellini beans, drained and rinsed

For the Parmesan Croutons:

4 slices of day-old bread, cut into cubes
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions:

1. Prepare the Soup:

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic, carrots, celery, zucchini, and bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
Add the vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add the spinach or kale and cannellini beans, and simmer for another 5 minutes until the greens are wilted and the beans are heated through.

2. Make the Parmesan Croutons:

Preheat the oven to 375°F (190°C).
Toss the bread cubes with olive oil, Parmesan cheese, salt, and pepper.
Spread the cubes on a baking sheet and bake for 10-12 minutes, or until golden and crispy.

3. Serve:

Ladle the hot vegetable soup into bowls and top with the freshly made Parmesan croutons.

Frequently Asked Questions (FAQs):

1. Can I use other vegetables in this soup?

Absolutely! This soup is versatile, so feel free to add or substitute vegetables based on what you have on hand. Sweet potatoes, green beans, or peas would be great additions.

2. How do I make this soup more filling?

You can add cooked quinoa, brown rice, or small pasta like orzo to the soup to make it more substantial. For a protein boost, add cooked chicken or tofu.

3. What type of bread is best for the croutons?

A sturdy, day-old bread like a baguette, sourdough, or ciabatta works best for croutons. The key is to use bread that’s slightly stale, so it crisps up nicely in the oven.

4. Can I make the soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Reheat it on the stove over medium heat, adding a splash of water or broth if it thickens too much.

5. Is this soup freezer-friendly?

Yes, you can freeze the soup without the croutons for up to 3 months. Allow it to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator before reheating.

Tips for the Perfect Hearty Vegetable Soup:

1. Don’t Rush the Sauté:

Sautéing the onions and garlic slowly helps to develop a rich base flavor for the soup. Take your time with this step for the best results.

2. Season as You Go:

Layering the seasoning as you add ingredients ensures the soup is flavorful throughout. Taste and adjust the salt and pepper at the end.

3. Add Greens at the End:

Adding spinach or kale at the last minute keeps the greens vibrant and tender rather than overcooked.

4. Get Creative with Croutons:

If you’re out of Parmesan, you can use cheddar, mozzarella, or even a sprinkle of garlic powder to flavor your croutons.

5. Balance the Acidity:

If your soup tastes too acidic from the tomatoes, try adding a teaspoon of sugar or a splash of cream to balance the flavors.

This hearty vegetable soup with Parmesan croutons is not just a meal; it’s an experience that brings warmth and comfort to your table. Whether you’re cooking for yourself or hosting guests, this recipe is sure to impress.