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Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until soft and fragrant.
Add carrots, celery, zucchini, bell pepper, and green beans. Cook for 5-7 minutes, stirring occasionally.
Pour in the diced tomatoes and vegetable broth. Stir in thyme, oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.
While the soup simmers, prepare the ricotta bread. In a small bowl, mix ricotta cheese with olive oil, minced garlic, salt, pepper, and herbs if using.
Toast the bread slices until crispy. Spread a generous layer of the ricotta mixture on each slice.
Serve the hot soup with the ricotta-topped bread on the side. Garnish the soup with fresh parsley.
Serving and storage tips:
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