Directions
- 1Add olive oil to a pot and sauté the onions.
- 2Add carrots, celery, and red bell pepper.
- 3Give it a stir.
- 4Add garlic, three pinches of salt, black pepper, and Italian seasoning.
- 5Add zucchini and potatoes.
- 6Add enough water to cover the vegetables.
- 7Bring it to a boil.
- 8Partially cover it.
- 9Reduce the heat to medium-low and let it cook for 30 minutes.
- 10Meanwhile, cube your bread of choice.
- 11Place the cubed bread on a baking sheet with parchment paper.
- 12Drizzle with olive oil, sprinkle with salt, and Italian seasoning.
- 13Massage it well with your hands.
- 14Bake at 400 degrees Fahrenheit for 15 minutes.
- 15Once the soup is done and the veggies are soft, use a stick blender or blend in batches with the broth.
- 16Add everything back into your pot.
- 17Taste and adjust for salt.
- 18Serve with croutons and parsley.
Ingredients
- olive oil
- onions
- carrots
- celery
- red bell pepper
- garlic
- 3 pinches salt
- black pepper
- Italian seasoning
- zucchini
- potatoes
- water
- bread
- parsley
Equipment
potwooden spoonknifebaking sheetparchment paperblender
Tips
- For a creamy soup without heavy cream, blend the cooked vegetables with the broth.
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