Cozy Garden Vegetable Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups vegetable broth
• 1 can diced tomatoes
• 1 can white beans
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Prepare all of the vegetables before turning on the stove. Peel and dice the onion, peel and dice the carrots, and wash and dice the celery. Try to cut the vegetables into similarly sized pieces so they soften at a similar rate.
2. Step 2.Open the can of white beans, drain them in a colander, and rinse them under cool water. Rinsing removes excess canning liquid and helps keep the broth cleaner tasting. Open the diced tomatoes as well so everything is ready to add when needed.
3. Step 3.Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. When the oil is warm but not smoking, add the onion, carrots, and celery and stir to coat them evenly.
4. Step 4.Cook the vegetables for about 5–7 minutes, stirring every minute or two. The onion should become translucent and the carrots should begin to soften. If the vegetables start sticking or browning too quickly, reduce the heat slightly and add a small splash of broth.
5. Step 5.Add the vegetable broth, diced tomatoes with their juices, drained white beans, Italian seasoning, salt, and black pepper. Stir slowly and scrape the bottom of the pot with a wooden spoon so any flavorful browned bits are incorporated into the broth.
6. Step 6.Increase the heat and bring the soup to a gentle boil. You should see steady bubbles rising through the liquid. Once it reaches that point, immediately reduce the heat to low so the soup settles into a gentle simmer rather than a hard boil.
7. Step 7.Partially cover the pot with its lid and simmer for about 20 minutes. Stir once or twice during cooking and check the vegetables near the end. The soup is ready when the carrots and celery can be pierced easily with a fork but are not falling apart.
8. Step 8.Taste the broth carefully after the vegetables are tender. Add a little more salt or black pepper if needed. If the soup tastes too strong, add a small splash of water or broth; if it tastes too thin, simmer uncovered for several more minutes to concentrate the flavor.
9. Step 9.Turn off the heat and let the soup rest for about 2–3 minutes before serving. This short rest lets the flavors settle and reduces the risk of splashing yourself with extremely hot broth while ladling.
10. Step 10.Ladle the soup into six bowls and serve warm. If desired, add fresh herbs or a little grated Parmesan for a non-vegan version. Cool leftovers promptly and refrigerate them in a covered container rather than leaving the pot at room temperature for an extended period.