Nutrition Facts for Hearty vegetable soup with rustic bread

Hearty Vegetable Soup with Rustic Bread

Cozy up with a bowl of Hearty Vegetable Soup with Rustic Bread, the ultimate comfort food that’s both nourishing and delicious. Brimming with fresh vegetables like carrots, celery, zucchini, and potatoes, this soup boasts a rich, aromatic broth seasoned with thyme, oregano, and a hint of garlic. Simmered to perfection, it achieves the ideal combination of hearty and wholesome, making it a satisfying meal for any occasion. Paired with warm, crusty rustic bread straight from the oven and slathered with butter, this recipe transforms simple ingredients into a soul-soothing culinary experience. Ready in just one hour, this crowd-pleasing dish is perfect for weeknight dinners or crisp autumn evenings. It’s a warming, family-friendly meal that keeps everyone coming back for seconds.

Nutriscore Rating: 72/100
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Image of Hearty Vegetable Soup with Rustic Bread
Prep Time:20 mins
Cook Time:40 mins
Total Time:60 mins
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large, diced onion
  • 2 medium, sliced carrots
  • 2 stalks, sliced celery
  • 3 minced garlic cloves
  • 2 medium, diced potatoes
  • 1 medium, diced zucchini
  • 1 15-ounce can canned diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons, chopped fresh parsley
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 loaf rustic bread
  • 2 tablespoons butter

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the onions are translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced potatoes and zucchini to the pot and stir to combine with the other vegetables.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir in the dried thyme, dried oregano, and bay leaf.

Step 6

Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for about 25 minutes or until the vegetables are tender.

Step 7

While the soup is simmering, preheat your oven to 350°F (175°C) to warm the bread.

Step 8

Place the rustic bread loaf on a baking sheet and bake in the preheated oven for about 10 minutes, or until the crust is crispy.

Step 9

Stir the chopped fresh parsley into the soup and season with salt and black pepper. Remove the bay leaf before serving.

Step 10

Remove the bread from the oven. Let it cool slightly, then slice and spread with butter if desired.

Step 11

Serve the hot vegetable soup with slices of warm, buttered rustic bread.

Nutrition Facts

Serving size (3363.0g)
Amount per serving % Daily Value*
Calories 3078.1
Total Fat 85.8g 0%
Saturated Fat 24.5g 0%
Polyunsaturated Fat 11.6g
Cholesterol 74.3mg 0%
Sodium 10898.4mg 0%
Total Carbohydrate 492.2g 0%
Dietary Fiber 56.9g 0%
Total Sugars 74.9g
Protein 89.9g 0%
Vitamin D 4.5IU 0%
Calcium 664.1mg 0%
Iron 29.3mg 0%
Potassium 7473.9mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%
Protein: 11.6%
Carbs: 63.5%