Best Veggie Soup

In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.

Add carrots, celery, and garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.

Add your longer-cooking veggies, water, broth, salt, pepper, and bay leaves.

Bring to a simmer, cover, and simmer until carrots are just tender, about 10-12 minutes. Add any quick-cooking veggies (spinach, kale, corn). Cook 3-4 more minutes, then stir in the fresh parsley.

Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.

If broth tastes bland, it probably needs salt and acid 😉

Serve in bowls with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!