- Sauté the vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Add the carrots, celery, zucchini, and bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the liquids and seasoning:
- Pour in the diced tomatoes (with juices) and the chicken broth.
- Stir in the dried oregano, thyme, cumin (if using), salt, and pepper.
- Simmer the soup:
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Add the chicken and green beans:
- Stir in the shredded chicken and green beans. Let it simmer for an additional 5-10 minutes until everything is heated through and the green beans are tender.
- Finishing touches:
- Taste the soup and adjust seasoning as needed (you may want to add more salt, pepper, or a squeeze of lemon juice for a fresh zing).
- Stir in the fresh parsley just before serving.
- Serve:
- Ladle the soup into bowls and top with crumbled feta cheese if desired. You can also serve it with a side of crusty bread for dipping.
Tips:
- If you like a more broth-based soup, you can add extra chicken broth.
- For extra flavor, you could add a splash of olive oil at the end or top with some olives before serving.
Enjoy your Mediterranean-inspired comfort in a bowl!
