1. Prepare the Crunchy Bread Chunks
- Preheat your oven to 375°F (190°C).
- Place the bread cubes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, Italian herbs, salt, and pepper.
- Toss to coat evenly, then spread the bread cubes in a single layer.
- Bake for 10-12 minutes, turning halfway through, until the bread chunks are golden and crunchy. Set aside.
2. Cook the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
- Add the garlic, carrots, and celery, stirring occasionally for 2-3 minutes until the vegetables start to soften.
3. Add the Potatoes and Other Vegetables
- Add the potato cubes, zucchini, bell pepper, and green beans to the pot. Stir to combine.
- Pour in the can of diced tomatoes (with juice) and the vegetable broth.
4. Season and Simmer
- Add the thyme, basil, oregano, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
5. Add Greens and Finish
- If using spinach or kale, stir it into the soup during the last 5 minutes of cooking until wilted.
- Taste and adjust seasoning as needed.
6. Serve and Garnish
- Ladle the hot soup into bowls, topping each bowl with a handful of the crunchy bread chunks.
- Sprinkle with fresh parsley for a burst of color and added flavor.
Tips and Variations
- Extra Protein: Add a can of chickpeas or white beans to make the soup more filling.
- Spice It Up: A pinch of crushed red pepper flakes can add a bit of heat.
- Make It Creamy: Stir in a splash of heavy cream or coconut milk for a creamier soup.
- Bread Alternatives: Use homemade croutons or breadsticks if you prefer a different texture.
Serving Suggestions
Pair this cozy vegetable soup with a fresh side salad or extra crunchy bread for a complete and satisfying meal. Whether it’s for lunch or dinner, this comforting vegetable soup is sure to warm you up from the inside out!