Description
A comforting and nutritious vegetable soup perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 additional minute, allowing the fragrant aroma to fill your kitchen.
- Add the diced zucchini and bell pepper, cooking for another 3 minutes until they begin to soften.
- Pour in the vegetable broth and diced tomatoes, then season with thyme, basil, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20–30 minutes, allowing all the flavors to meld beautifully.
- Just before serving, stir in the fresh spinach or kale until wilted. Ladle into bowls and enjoy your healthy vegetable soup!
Notes
This soup keeps well in the refrigerator for 3–4 days and can be frozen for up to three months. Customize with seasonal vegetables or your personal favorites!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg