Tuscan Vegetable and Potato Soup
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Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 potatoes, peeled and diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Sea salt and pepper to taste
Grated Parmesan cheese (optional, for serving)
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
Stir in the potatoes, zucchini, diced tomatoes, vegetable broth, thyme, and oregano. Bring the soup to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the vegetables are tender.
Season with sea salt and pepper to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped basil or parsley, if desired.
Serve hot and enjoy!
Feel free to customize this recipe by adding other vegetables such as bell peppers, green beans, or spinach. You can also add cooked beans or pasta to make the soup even heartier. Enjoy your Tuscan vegetable and potato soup!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.
Tuscan Vegetable and Potato Soup