Hearty Vegetable Soup with Homemade Croutons

A warm, comforting soup packed with fresh vegetables and served with crispy homemade croutons. It’s perfect for lunch or dinner.

Ingredients

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For the soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves  garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 zucchini, chopped
• 1 can (14 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup green beans, chopped
• 1 cup cabbage, shredded
• Fresh parsley for garnish

For the croutons

• 4 slices of bread, cut into cubes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• A pinch of salt

Prepare the soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook for about 2 minutes.
3. Add the carrots, celery, potatoes, and zucchini, and cook for another 5 minutes.
4. Stir in the tomatoes, vegetable broth, thyme, oregano, and bay leaf.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Add the green beans and cabbage, and cook for another 10 minutes.
7. Season with salt and black pepper, then remove the bay leaf.

Prepare the croutons

1. Preheat the oven to 375°F (190°C).
2. Toss the bread cubes with olive oil, garlic powder, parsley, and salt.
3. Spread them on a baking sheet and bake for 10 to 15 minutes, stirring halfway through cooking.