INGREDIENTS:
For the soup:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup chopped spinach or kale (optional)
For the crispy bread pieces:
– 2 cups cubed bread (any type)
– 2 tablespoons olive oil
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
DIRECTIONS:
1. **Prepare the bread:** Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes, or until golden and crispy. Set aside.
2. **Make the soup base:** Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant. Add carrots, celery, and zucchini, cooking for 5 minutes.
3. **Simmer the soup:** Add diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
4. **Add greens:** Stir in spinach or kale, if using, and cook for 2 minutes. Adjust seasoning as needed.
5. **Serve:** Ladle soup into bowls, top with crispy bread pieces, and garnish with fresh herbs or a drizzle of olive oil, if desired.
Prep Time: 15 min | Cooking Time: 30 min | Total Time: ~45 min
Servings: 4
This Vegetable Soup with Crispy Bread Pieces is a comforting, nutritious meal, perfect for chilly days. The golden bread cubes add the perfect crunch to this hearty dish!
