Hearty Vegetable Soup with Herb Toasts

Prepare the Ingredients: Start by chopping the onion, dicing the carrot, and preparing the rest of the vegetables. Mince the garlic.

Sauté the Vegetables: In a large pot, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

Add Garlic and Potatoes: Stir in the minced garlic and diced potatoes. Cook for another 2 minutes, stirring occasionally.

Add Remaining Vegetables and Broth: Add the zucchini, green beans, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes or until the vegetables are tender.

Final Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. If you like a thicker soup, you can mash some of the potatoes with a spoon to thicken the broth.

For the Herb Toasts:

Prepare the Toasts: Preheat your oven to 375°F (190°C). Brush both sides of the bread slices with melted butter and olive oil. Sprinkle with rosemary and garlic powder.

Bake the Toasts: Place the bread slices on a baking sheet and toast in the oven for 8-10 minutes, or until golden and crispy. You can also toast them in a skillet over medium heat for a quicker version.

Serve the Toasts: Once the toasts are crispy, remove from the oven and cut them into halves or quarters.

Serving and Storage Tips:

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