Vegetable Soup with Crunchy Bread Pieces

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A warm, hearty bowl of vegetable soup paired with crunchy bread pieces is the perfect comfort food, especially during colder months. This recipe is not only delicious but also packed with nutrients, making it a healthy choice for any meal. The addition of crispy bread adds texture and makes this dish even more satisfying.

Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 large potato, peeled and diced
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tablespoons fresh parsley, chopped (optional)

For the Crunchy Bread Pieces:

  • 4 slices of rustic bread (such as sourdough or ciabatta)
  • 2 tablespoons olive oil
  • 1 clove garlic, halved
  • Salt to taste
  • Grated Parmesan cheese (optional)

Method

1. Prepare the Soup:

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for an additional 1 minute until fragrant.
  • Stir in the diced carrots, celery, zucchini, green beans, and potato. Cook for 5-7 minutes, stirring occasionally.
  • Add the diced tomatoes with their juice, vegetable broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
  • Stir in the chopped spinach and cannellini beans. Cook for an additional 5 minutes until the spinach is wilted and the beans are heated through. Remove the bay leaf and adjust the seasoning if needed.
  • If desired, sprinkle with chopped fresh parsley before serving.

2. Prepare the Crunchy Bread Pieces:

  • Preheat your oven to 375°F (190°C).
  • Brush both sides of the bread slices with olive oil and place them on a baking sheet.
  • Toast the bread in the oven for 10-12 minutes, turning once, until both sides are golden and crispy.
  • Rub the toasted bread with the cut side of the garlic clove while the bread is still warm. This will infuse the bread with a subtle garlic flavor.
  • Sprinkle the bread with a pinch of salt and, if desired, a light dusting of grated Parmesan cheese.
  • Cut the toasted bread into bite-sized pieces.

3. Serve:

  • Ladle the vegetable soup into bowls and top each serving with a handful of the crunchy bread pieces.
  • Enjoy your warm, comforting bowl of vegetable soup with the delightful crunch of the toasted bread!

This recipe is versatile, so feel free to use any vegetables you have on hand. The soup stores well, making it a great option for meal prep. Simply store the soup and bread separately, reheating and adding the bread when you’re ready to serve.

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