Heat olive oil in a large soup pot over medium heat.
Add the diced onion and garlic, sautéing until the onion becomes translucent and fragrant, about 2–3 minutes.
Stir in the carrots and celery, cooking for another 3–4 minutes until slightly softened.
Step 2: Build the Soup
Add the potatoes, zucchini, green beans, and diced tomatoes to the pot. Stir to combine.
Pour in the vegetable broth and add the thyme, basil, smoked paprika, salt, and black pepper. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the vegetables are tender.
Step 3: Add Final Touches
If using spinach or kale, stir it into the soup during the last 5 minutes of cooking until wilted.
For a bright flavor, squeeze in the juice of half a lemon just before serving.
Step 4: Make the Homemade Croutons
Preheat your oven to 375°F (190°C).
Cut the bread into bite-sized cubes and place them in a large bowl.
Drizzle olive oil or melted butter over the bread cubes, then sprinkle with garlic powder, oregano (or thyme), salt, and black pepper. Toss to coat evenly.
Spread the bread cubes in a single layer on a baking sheet.
Bake for 10–12 minutes, or until golden brown and crispy, turning once halfway through. Remove from the oven and let cool.
Serving Suggestions
Ladle the vegetable soup into bowls, ensuring each serving has a mix of colorful vegetables.
Top with a generous handful of crispy croutons for added crunch.
Garnish with fresh parsley or grated Parmesan cheese if desired.
