Basque Vegetable Soup Recipe

The Basque Vegetable Soup, or Sopa de Verduras, is a classic dish hailing from the Basque region in northern Spain. This hearty, comforting soup is a perfect reflection of the area’s rich culinary tradition, combining a medley of fresh vegetables with bold flavors and a delightful simplicity that makes it a favorite for many. Often enjoyed as a starter or a light main dish, it’s a celebration of seasonal produce and Mediterranean cooking techniques, where ingredients take center stage.

This dish is perfect for those looking for a healthy and satisfying meal that’s also deeply flavorful. While it’s incredibly versatile-allowing room for various vegetable combinations-it’s traditionally made with an array of locally sourced produce and a few staple pantry items, such as olive oil, beans, and herbs.

Whether you’re familiar with Basque cuisine or just discovering it, this recipe will introduce you to a dish that balances nutrition and taste beautifully. Let’s dive into how you can bring a little piece of the Basque region into your own kitchen.

This soup, while simple, is packed with flavor. The blend of tender vegetables, hearty beans, and savory broth results in a meal that’s both filling and nourishing. Here’s a recipe that captures the spirit of Basque cooking-authentic, rustic, and full of wholesome ingredients. Perfect for colder months or whenever you’re craving something warm and comforting.

Ingredients Needed

To make the Basque Vegetable Soup, you’ll need:

Olive oil (2 tablespoons) – The base of many Mediterranean dishes, providing a rich and fruity flavor.
Onion (1 large, chopped) – A foundational flavor for the soup, offering sweetness and depth.
Garlic (2 cloves, minced) – A subtle yet powerful aromatic that infuses the broth with richness.
Carrot (2 medium, peeled and diced) – For a touch of sweetness and color.
Zucchini (1 medium, diced) – Adds freshness and a slight earthiness.
Potatoes (2 medium, peeled and diced) – Provides a creamy texture when cooked down.
Leeks (2 stalks, cleaned and chopped) – A milder, more delicate flavor than onions, often used in Basque cuisine.
Tomatoes (2 medium, chopped) – For acidity and a natural sweetness, balancing the other vegetables.
Green beans (1 cup, trimmed and chopped) – Adds crunch and vibrancy.
White beans (1 ½ cups, cooked or canned) – These will provide heartiness and protein.
Vegetable broth (6 cups) – A rich base that helps bring everything together.
Bay leaves (2) – A fragrant herb that imparts an earthy, slightly floral note.
Salt and pepper – To taste.
Fresh parsley (2 tablespoons, chopped) – For garnish and added freshness.

Cooking Instructions

Making Basque Vegetable Soup is relatively simple, with minimal prep and cooking time needed. Here’s how you can make it:

Prep your ingredients: Begin by chopping all your vegetables. Having everything ready to go makes the cooking process smoother and faster.
Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 4-5 minutes until softened and fragrant.
Add the hard vegetables: Once the onions and garlic are soft, add the diced carrots, zucchini, potatoes, and leeks. Stir everything together and cook for another 5 minutes, allowing the vegetables to soften slightly.
Toss in the tomatoes: Add the chopped tomatoes and let them cook down for a few minutes until they start to break down and release their juices.
Simmer the soup: Pour in the vegetable broth, then add the green beans, white beans, and bay leaves. Stir to combine and bring to a simmer. Reduce the heat to low and let it cook for about 30-40 minutes. The vegetables should be tender, and the broth flavorful.
Season: Taste your soup, and add salt and pepper as needed. Feel free to adjust the seasoning to your liking. You can also add a touch more olive oil for richness if desired.
Serve: Once done, remove the bay leaves, and ladle the soup into bowls. Garnish with fresh parsley and serve hot. A drizzle of extra virgin olive oil on top can enhance the flavors even further.

Ingredient Insights

Each ingredient in this soup plays a crucial role in creating a balanced, flavorful dish. Here’s a deeper look into why they work so well together:

Olive oil: In Basque cooking, olive oil is more than just a cooking fat; it’s a flavor enhancer. It adds richness to the soup while maintaining the Mediterranean ethos of simplicity. The quality of the olive oil you use will directly affect the depth of flavor, so try to use a high-quality extra virgin olive oil.
Beans: Beans, particularly white beans, are a common ingredient in Basque cuisine. Not only do they provide protein and fiber, but they also add creaminess to the soup’s texture. They’re the backbone of many traditional Basque soups and stews, helping to make the dish more filling.
Vegetables: The mix of vegetables, from potatoes to zucchini, offers a spectrum of flavors and textures. Potatoes add creaminess, while zucchini and green beans offer freshness and a slight crunch. Tomatoes round out the flavor with their natural sweetness and acidity.
Leeks: Often used in place of onions in some dishes, leeks provide a delicate, mild flavor that doesn’t overpower the other ingredients. They’re a perfect addition for creating a well-rounded, nuanced base.
Herbs: Bay leaves, along with the fresh parsley used for garnish, elevate the dish’s flavor. Bay leaves infuse the broth with a slightly floral, earthy note that adds depth to the soup.

Expert Tips

To elevate your Basque Vegetable Soup, consider these expert tips:

Use seasonal vegetables: The beauty of this soup lies in its flexibility. If you’re making it in the summer, you can swap in ingredients like eggplant or bell peppers. In winter, consider adding parsnips or root vegetables like rutabaga for an extra heartiness.
Make it a one-pot meal: To save time, you can use canned beans. However, if you want to go the extra mile, cooking dried beans from scratch adds a richer, more authentic flavor to the soup.
Enhance with smoked paprika: To give your soup a more complex, smoky flavor, try adding a pinch of smoked paprika along with the salt and pepper. This is an optional but highly recommended twist for a deeper taste.
Allow time to rest: Like most soups and stews, this dish tastes even better the next day as the flavors meld together. If you have the time, let it rest for a few hours or even overnight in the fridge before reheating.
Serve with crusty bread: Basque Vegetable Soup pairs wonderfully with a slice of crusty bread. A baguette or sourdough will soak up the broth, making each bite even more satisfying.

Recipe Variations

While this recipe is traditional, there’s always room for creativity in the kitchen. Here are some variations to experiment with:

Add greens: Spinach, kale, or Swiss chard can be added toward the end of cooking for an extra burst of vitamins and color. These greens are typical in many Mediterranean soups.
Add chorizo: If you want to incorporate some protein or a bit of spice, add slices of chorizo sausage during the sautéing step. This will infuse the broth with smoky, savory flavors, transforming the dish into something heartier.
Make it vegan: This soup is naturally vegetarian, but to make it vegan, be sure to use a plant-based broth. Most vegetable broths are vegan, but it’s always good to double-check.
Add pasta or rice: If you want a more substantial soup, consider adding a small amount of pasta (like ditalini or small shells) or rice. Just cook them in the broth to absorb all the flavors, and you’ll have a fuller meal.

Final Words

This Basque Vegetable Soup is the epitome of comfort food. It’s warm, nourishing, and deeply satisfying, yet light enough to enjoy as a starter or even a main dish. The balance of fresh vegetables, hearty beans, and fragrant herbs comes together effortlessly, making it an easy dish to recreate at home. Whether you’re looking to celebrate the Basque culinary tradition or just craving a comforting bowl of soup, this recipe checks all the boxes.

Basque Vegetable Soup Recipe