Hearty Farmhouse Vegetable Soup

Hearty Farmhouse Vegetable Soup

This recipe builds layers of flavor with a mirepoix base, a rich tomato broth, and a generous mix of fresh and frozen vegetables. The secret ingredient—a Parmesan rind—adds a subtle, savory depth.

Ingredients

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 3 large carrots, peeled and sliced into half-moons

• 3 celery stalks, sliced

• 4 garlic cloves, minced

• 1 teaspoon sea salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried Italian seasoning (or a mix of dried oregano, thyme, and basil)

• 8 cups (2 liters) low-sodium vegetable broth (or chicken broth)

• 1 (14.5 oz / 411g) can diced tomatoes, with their juices

• 1 Parmesan rind (optional, but adds incredible flavor)

• 2 medium Yukon Gold or red potatoes, cut into ½-inch cubes

• 1 cup fresh green beans, trimmed and cut into 1-inch pieces

• 1 medium zucchini, quartered lengthwise and sliced

• 1 cup frozen corn

• 1 cup frozen peas

• 1 (14.5 oz / 411g) can cannellini beans or chickpeas, drained and rinsed

• 1 tablespoon fresh lemon juice (brightens everything up)

• ¼ cup fresh flat-leaf parsley, chopped

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.

2. Bloom the Flavors: Add the minced garlic, salt, pepper, and dried herbs. Stir continuously for 1 minute until intensely fragrant.

3. Build the Broth: Pour in the vegetable broth, the can of diced tomatoes with their juices, and the optional Parmesan rind. Bring the soup to a boil.

4. Simmer the Hearty Vegetables: Once boiling, add the diced potatoes and green beans. Reduce the heat to a gentle simmer, cover the pot, and cook for 10 minutes.

5. Add the Softer Vegetables: Add the sliced zucchini, frozen corn, and cannellini beans. Stir to combine. Continue to simmer, uncovered, for another 8-10 minutes, or until the potatoes are fork-tender and the green beans are cooked through.

6. Finish and Season: Remove the pot from the heat. Fish out and discard the spent Parmesan rind. Stir in the frozen peas and fresh lemon juice (the residual heat will cook the peas perfectly). Taste the broth and adjust the seasoning, adding more salt, pepper, or a pinch of red pepper flakes if desired.

7. Serve: Ladle the soup into bowls and shower generously with the fresh chopped parsley. A drizzle of good olive oil and a grating of fresh Parmesan cheese on top make it truly gorgeous.