French Country Vegetable Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 3 whole large carrots
• 2 whole celery stalks
• 2 whole medium waxy potatoes
• 1 whole medium zucchini
• 2 whole large fresh tomatoes
• 3 whole garlic cloves
• 6 cups vegetable broth
• 2 whole fresh thyme sprigs
• 1 whole dried bay leaf
• ¾ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• 3 tablespoons fresh parsley

Instructions

1. 1

   Prepare all your vegetables. Dice one large yellow onion into 1/4-inch pieces. Cut 3 large carrots into 1/2-inch rounds — on the bias if you like a more elegant presentation. Chop 2 celery stalks into 1/4-inch pieces, leaving some leaves for flavor. Cube 2 medium waxy potatoes into 3/4-inch pieces (leave the skin on for texture and nutrients). Cut 1 medium zucchini into half-moons about 1/4-inch thick. Roughly chop 2 large fresh tomatoes. Peel and finely mince 3 garlic cloves.

2. 2

   Measure out 6 cups of vegetable broth into a bowl and set it nearby — you'll need it ready when the pan gets hot.

3. 3

   Set a 5-quart Dutch oven or heavy-bottomed soup pot over medium heat. Pour in 2 tablespoons of extra-virgin olive oil and let it warm for about 1 minute — it should shimmer across the surface but not smoke.

4. 4

   Add the diced onion and celery pieces to the hot oil. Sauté gently, stirring occasionally, until the onion becomes soft and translucent with no color, about 5-6 minutes. You should smell the sweet, mellow aroma of softening vegetables — this is the flavor foundation.

5. 5

   Stir in the minced garlic and cook for about 30 seconds until fragrant — don't let it brown, or it will turn bitter.

6. 6

   Add the carrot rounds and potato cubes to the pot, stirring to coat them in the oil. Cook for 2 minutes, letting the vegetables start to soften slightly.

7. 7

   Pour in the 6 cups of vegetable broth slowly, scraping the bottom of the pot gently with a wooden spoon to release any browned bits. Add 2 fresh thyme sprigs and 1 dried bay leaf. Stir in the chopped tomatoes.

8. 8

   Bring the broth to a gentle boil over medium-high heat — you'll see large bubbles breaking the surface. Once it reaches a boil, immediately reduce the heat to medium-low so it settles into a steady simmer (small bubbles breaking gently). Season with 0.75 teaspoon of sea salt and 0.5 teaspoon of freshly cracked black pepper.

9. 9

   Simmer uncovered for 15 minutes. The potatoes and carrots should be tender enough to pierce easily with a fork, but not falling apart.

10. 10

    Add the zucchini half-moons to the pot and stir gently. Continue simmering for another 5-7 minutes until the zucchini is soft but still holds its shape — it should be tender but not mushy. Taste the broth and adjust the salt and pepper as needed.

11. 11

    Remove the pot from heat. Fish out the thyme sprigs and bay leaf with a slotted spoon and discard them.

12. 12

    Finely chop 3 tablespoons of fresh parsley. Ladle the soup into bowls and garnish each with a pinch of fresh parsley and a grind of black pepper. A small drizzle of fruity olive oil on top honors the French tradition. Serve hot with crusty bread for soaking up the broth.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed soup pot
• cutting board
• chef's knife
• wooden spoon
• slotted spoon
• measuring spoons
• measuring cups
• ladle

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