Mediterranean Diet Classic Vegetable Broth Soup

Warm up with the wholesome goodness of Mediterranean Diet Classic Vegetable Broth Soup, a vibrant and nourishing recipe packed with fresh, nutrient-rich ingredients. This soup starts with a fragrant base of sautéed onion, garlic, and olive oil, layered with colorful vegetables like carrots, celery, zucchini, and red bell pepper. A medley of chopped tomatoes and leafy baby spinach adds depth and brightness, while fresh thyme, rosemary, and a bay leaf infuse the vegetable broth with irresistible Mediterranean flavors. Perfectly seasoned with a touch of salt and black pepper, this easy-to-make soup is ready in just under an hour and serves as a comforting meal or a versatile starter. Low-calorie, vegetarian, and loaded with antioxidants, this recipe is ideal for anyone embracing the heart-healthy benefits of the Mediterranean diet. Serve it hot and garnish with fresh herbs for an extra pop of flavor!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, sliced
• 2 large tomatoes, chopped
• 2 cups baby spinach leaves
• 8 cups vegetable broth
• 2 teaspoons fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until translucent, about 5 minutes.

Step 3

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

Step 4

Add the sliced carrots and celery to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the diced red bell pepper and sliced zucchini, and cook for another 3 minutes.

Step 6

Stir in the chopped tomatoes and cook for 2 more minutes, allowing the tomatoes to break down slightly.

Step 7

Pour in the vegetable broth and bring the mixture to a boil.

Step 8

Add the fresh thyme, chopped rosemary, and bay leaf, and season with salt and ground black pepper.

Step 9

Reduce the heat to a simmer and cover the pot. Allow the soup to simmer for 25-30 minutes, or until all the vegetables are tender.

Step 10

Remove the bay leaf and stir in the baby spinach leaves, cooking just until they are wilted, about 2 minutes.

Step 11

Taste and adjust seasoning as necessary.

Step 12

Serve the soup hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(3062.2g)

Amount per serving	% Daily Value*
Calories	1254.5

Total Fat 47.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 7155.0mg	0%
Total Carbohydrate 177.6g	0%
Dietary Fiber 41.5g	0%
Total Sugars 59.9g
Protein 46.1g	0%

Vitamin D 0IU	0%
Calcium 555.1mg	0%
Iron 14.3mg	0%
Potassium 6348.6mg	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: 32.1%

Protein: 14.0%

Carbs: 53.9%