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panera ten vegetable soup recipe

Panera Ten Vegetable Soup Recipe

This Panera ten vegetable soup copycat is a light, tomato-tinged vegetable broth packed with tender zucchini, carrots, green beans, potatoes, and spinach. It tastes clean, savory, and gently herbal, and it's naturally vegan. You can have it on the table in about 55 minutes with one pot.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 6
Author: Rebecca Novak

Ingredients

  • 2 tablespoon olive oil
  • 1 medium yellow onion, diced about 1 cup
  • 2 medium carrots, peeled and sliced into half-moons about 1 cup
  • 2 celery ribs, sliced about 1 cup
  • 3 clove garlic, minced not counted in the ten
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika Hungarian if you have it
  • 6 cup low-sodium vegetable broth or water plus 2 bouillon cubes
  • 1 can diced tomatoes, with juices 14.5 ounces
  • 1 medium Yukon Gold potato, cut into 1/2-inch dice about 1 cup
  • 1 cup green beans, trimmed and cut into 1-inch pieces frozen is fine
  • 1 cup chopped green cabbage thin ribbons or 1/2-inch pieces
  • 1 medium zucchini, quartered lengthwise and sliced about 1 1/2 cups
  • 1 small yellow squash, quartered lengthwise and sliced about 1 cup
  • 2 cup fresh baby spinach or 1 cup chopped kale, simmered 5 minutes
  • 1 teaspoon dried thyme or 1 tablespoon fresh leaves
  • 1 bay leaf
  • 1 teaspoon kosher salt start with 3/4 teaspoon if your broth is regular, not low-sodium
  • 1/2 teaspoon black pepper
  • 2 tablespoon chopped fresh parsley or 2 teaspoons dried
  • 1 teaspoon lemon juice or red wine vinegar

Instructions

Step 1: Build the Flavor Base

  • Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of the salt. Cook 6 to 7 minutes, stirring often, until the onion is translucent and the edges just begin to soften. Stir in the garlic, tomato paste, and paprika. Cook 60 seconds, until the paste darkens to a brick red and smells sweet. Don't let the paprika scorch, or it turns bitter.
    panera ten vegetable soup recipe step 1

Step 2: Add the Broth and Sturdy Vegetables

  • Pour in the broth and diced tomatoes, scraping up any browned bits. Add the potato, green beans, cabbage, thyme, and bay leaf. Bring to a boil over high heat.
    panera ten vegetable soup recipe step 2

Step 3: Simmer Until the Potatoes Are Tender

  • Reduce the heat to a gentle simmer and partially cover. Cook 15 minutes, until a piece of potato slides off a fork with no resistance. The broth should look slightly golden-red, not cloudy.
    panera ten vegetable soup recipe step 3

Step 4: Add the Quick-Cooking Vegetables

  • Stir in the zucchini and yellow squash. Simmer uncovered 5 to 6 minutes, until the pieces are tender but still hold their shape and color. Overcooked squash turns the soup watery and dull.
    panera ten vegetable soup recipe step 4

Step 5: Finish and Season

  • Fold in the spinach and cook 1 to 2 minutes, until just wilted. Remove the pot from the heat and discard the bay leaf. Stir in the remaining salt, the pepper, parsley, and lemon juice, then taste. The lemon won't make the soup taste sour. It makes the vegetables taste brighter. Add salt a pinch at a time until the flavors pop.
    panera ten vegetable soup recipe step 5
Tried this recipe?Let us know how it was!