Soup Recipe

Prepare vegetables

Wash and prepare all vegetables: dice onion, carrots, celery; mince garlic; cube potatoes; dice zucchini; trim and cut green beans. Measure frozen peas and open the canned tomatoes.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery (the mirepoix) and cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build the soup

Add the cubed potatoes, diced zucchini, and green beans to the pot. Stir to combine, then pour in the canned diced tomatoes (with juices) and 6 cups vegetable broth. Add 1 bay leaf, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Stir well.

Simmer

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to a simmer, partially cover with a lid, and simmer until potatoes and carrots are tender, about 18–22 minutes. Stir occasionally and skim any foam if needed.

Finish

When the vegetables are tender, add the frozen peas and simmer 2–3 minutes to heat through. Remove and discard the bay leaf. Stir in 1 tbsp chopped fresh parsley and 1 tsp fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if desired.

Serve

Ladle the soup into bowls, garnish with an extra pinch of chopped parsley and freshly ground black pepper if desired. Serve hot with toasted ciabatta slices on the side.

Preheat the oven to 400°F (200°C) or heat a skillet over medium heat if pan-toasting.

Brush both sides of each ciabatta slice lightly with 2 tbsp olive oil or spread a thin layer of softened butter. If using, sprinkle a small pinch of coarse salt on top.

Oven method: Arrange slices on a baking sheet in a single layer and toast in the preheated oven until golden and crisp at the edges, 6–8 minutes, flipping halfway through for even browning. Skillet method: Toast slices 2–3 minutes per side in a hot skillet until golden and crisp.

Optional garlic finish: Cut the garlic clove in half and rub the cut side over the warm toasted bread slices for a hint of garlic flavor.

Serve the toasted ciabatta warm alongside the soup for dipping.