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Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
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Add the Vegetables: Stir in the zucchini, broccoli, cauliflower, bell pepper, and green beans. Cook for another 3–4 minutes.
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Build the Soup: Add diced tomatoes, vegetable broth, Italian seasoning, paprika, salt, and pepper. Stir well and bring the soup to a gentle boil.
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Simmer: Reduce the heat to low and let the soup simmer for 20–25 minutes until the vegetables are tender.
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Add Pasta and Greens: If using pasta or rice, add it during the last 10 minutes of cooking. Stir in spinach or kale and cook until wilted.
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Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley, red pepper flakes, and Parmesan cheese. Serve with crusty bread.
Tips for Best Results
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Use fresh seasonal vegetables for maximum flavor.
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For a richer taste, simmer the soup a little longer.
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: Freeze in airtight containers for up to 3 months (if planning to freeze, cook pasta separately to avoid soggy noodles).
