📖 Instructions

1. Prep the Vegetables: Start by washing and chopping all your vegetables. Dice 1 onion, mince 2 cloves of garlic, chop 2 carrots into rounds, dice 2 celery stalks, and cube 1 large potato. Don't worry about being perfect; rustic is good!
2. Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Watch them carefully – burnt garlic is no fun.
3. Add Hearty Vegetables: Add the chopped carrots, celery, and potato to the pot. Stir well to coat the vegetables with the olive oil and aromatics. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften slightly. Keep the heat at medium so they don't burn.
4. Pour in the Broth: Pour in 6 cups of vegetable broth (or chicken broth, if you prefer). Make sure the broth covers all the vegetables. If not, add a little water.
5. Season Generously: Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of black pepper, and salt to taste. Remember, you can always add more salt later, so start with a smaller amount.
6. Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes, or until the potatoes are tender and the vegetables are cooked through. This is where the flavors really meld together. I personally like a softer potato so i let it simmer for longer.
7. Add Greens: Stir in 2 cups of chopped spinach or kale during the last 5 minutes of cooking. This adds a boost of nutrients and a pop of color. Cook until the greens are wilted.
8. Taste and Adjust: Give the soup a taste and adjust the seasonings as needed. Maybe it needs a little more salt, a pinch of red pepper flakes for heat, or a squeeze of lemon juice for brightness. This is your chance to make it perfect.
9. Serve: Ladle the soup into bowls and garnish with a sprig of fresh parsley or a dollop of plain yogurt, if desired. Serve hot with a slice of crusty bread for dipping. I like to add croutons for an added flavor!