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Grandma's vegetable soup brimming with seasonal produce is Italian home cooking at its warmest. A vegetarian mediterranean bowl that's healthy, fresh, and perfect for family weight loss goals.
Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for 5 minutes, stirring occasionally, until fragrant and onions are translucent.
Add minced garlic and fresh thyme, stir briskly for 1 minute to prevent burning and fully release aroma.
Add cubed potatoes, chopped zucchini, shredded cabbage, and canned diced tomatoes with their juices. Stir and cook for 3 additional minutes to meld flavors.
Pour in vegetable broth, raise the heat to high until it starts to simmer, then reduce heat to low. Cover and cook for 25 minutes, checking halfway to stir.
Add cannellini beans and baby spinach, seasoning with coarse salt and black pepper. Simmer uncovered for 8–10 minutes until all vegetables are tender but not mushy. Taste and adjust seasoning.
Remove from heat and immediately stir in fresh chopped parsley. Let the soup rest uncovered for 5 minutes before serving for best flavor integration.
