Hearty Vegetable Soup with Crusty Bread

Instructions

1. Step 1

   Prepare the vegetables and herbs as described, keeping the potatoes and zucchini separate. Slice the bread for serving.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the stockpot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Stockpot

3. Step 3

   Add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: Stockpot, wooden spoon

4. Step 4

   Stir in the garlic and thyme, and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 9.0 gr Garlic

   Cookware: Stockpot, wooden spoon

5. Step 5

   Add the potatoes, tomatoes, vegetable stock, and bay leaf. Stir to combine.

   Ingredients used: 1.0 piece Bay Leaf, 400.0 gr Canned Tomato, 450.0 gr Potato, 1200.0 ml Vegetable Stock

   Cookware: Stockpot, wooden spoon

6. Step 6

   Bring the soup to a boil over high heat, then reduce to low heat and simmer until the potatoes are nearly tender.

   Timer: 15 min (fixed)

   Cookware: Stockpot, wooden spoon

7. Step 7

   Add the zucchini, cannellini beans, and cabbage. Simmer over low heat until the vegetables are tender.

   Timer: 10 min (fixed)

   Ingredients used: 240.0 gr Cannellini Bean, 150.0 gr Green Cabbage, 1.0 piece Zucchini

   Cookware: Stockpot, wooden spoon

8. Step 8

   Stir in the salt, black pepper, parsley, and lemon juice. Remove the bay leaf and take the pot off the heat.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 15.0 ml Lemon Juice, 15.0 gr Parsley, 8.0 gr Salt

   Cookware: Stockpot, wooden spoon

9. Step 9

   Ladle the soup into bowls and serve with the sliced crusty bread.

   Ingredients used: 360.0 gr Bread

   Cookware: ladle, Stockpot