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Course Soup
Cuisine American, Traditional
Servings 8

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 large carrots, peeled and sliced ½-inch thick
  • 2-3 celery stalks, sliced ½-inch thick
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  • 6 cups chicken broth
  • 1 28 oz can chopped tomatoes and their juices
  • 1 bunch Swiss chard, stems removed and leaves chopped
  • 1 red, yellow, or orange bell pepper, cored, seeded and chopped
  • 1 zucchini, halved and sliced ½-inch thick
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese plus additional for individual servings

Recipe Notes

Substitute ½ head green cabbage or bunch of spinach for the Swiss chard.

You can add one of the following to make the soup a bit heartier: can of white beans, ½ cup uncooked barley, orzo, lentils, or rice (while soup is simmering).

Use beef broth and add some cooked ground beef. Add ¼ teaspoon dried crushed red pepper with the oregano and thyme if you would like to add a bit of heat.

For vegetarian: Substitute vegetable broth for the chicken broth if you want it entirely vegetarian.

Leftovers, either cooked grains or vegetables can also be easily added to the soup.