Description
A comforting, plant-based soup packed with vibrant vegetables, perfect for chilly days and gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 cups kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth, and add the diced tomatoes, zucchini, green beans, dried oregano, and dried basil.
- Bring to a gentle boil. Once boiling, reduce heat and simmer for 15-20 minutes.
- Add the chopped kale or spinach and cook until wilted, just a couple of minutes.
- Season with salt and pepper to taste, and serve hot.
Notes
This soup is versatile. Swap ingredients based on availability; try adding beans or lentils for different textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg