Description
A nourishing and customizable vegetable soup that’s perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
- Next, incorporate the diced carrots, celery, and bell pepper. Cook for about 5 minutes until they start to soften.
- Stir in the zucchini and allow it to cook for another 2-3 minutes, enhancing the flavor profile.
- Pour in the vegetable broth and add the can of diced tomatoes, along with dried thyme and basil. Season with salt and pepper to taste.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes.
- In the last 5 minutes of cooking, add your choice of spinach or kale.
- Finally, adjust the seasoning if needed and serve warm.
Notes
For added depth, consider roasting the vegetables before adding them to the soup. Use pre-cut vegetables for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg