Hearty Vegetable Soup with Crispy Ricotta Bread

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.

Add garlic, and cook for another 1 minute until fragrant.

Stir in zucchini, potatoes, and diced tomatoes. Add the vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.

Add spinach (or kale) and green beans (if using) to the soup. Continue simmering for another 5 minutes until the greens are wilted and tender. Season with salt and pepper to taste.

Remove the bay leaf before serving.

Make the Crispy Ricotta Bread: 6. Preheat your oven to 375°F (190°C). 7. Prepare the Ricotta Topping: In a small bowl, combine ricotta cheese, olive oil, garlic powder, chopped basil or parsley, and a pinch of salt and pepper. Mix well until smooth and creamy. 8. Toast the Bread: Place the slices of rustic bread on a baking sheet. Spread the ricotta mixture evenly over each slice of bread. 9. Bake the bread in the oven for about 10-12 minutes, or until the ricotta is golden and the edges of the bread are crispy.

Serve: 10. Ladle the vegetable soup into bowls and serve alongside the crispy ricotta bread. Enjoy the hearty soup with the creamy, crispy bread for a wholesome, satisfying lunch!

Serving Tips:
You can add a sprinkle of grated Parmesan on top of the soup for extra flavor.

For a vegan option, substitute the ricotta with a dairy-free cheese or cashew cream.

This soup stores well, so feel free to make a large batch for easy lunches throughout the week.

This Hearty Vegetable Soup with Crispy Ricotta Bread is not only a flavorful and nourishing dish but also incredibly satisfying. It’s perfect for a cozy lunch, full of fresh veggies and comforting flavors, paired with a crunchy, cheesy toast to complete the meal. Enjoy!