Description
A comforting and nutritious vegetable soup that embraces seasonal produce for a hearty and healthy meal.
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 cup green beans, chopped
- 1 cup zucchini, diced
- 1 cup spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Add the chopped green beans, diced zucchini, dried thyme, and dried basil. Reduce the heat and let it simmer gently for 15-20 minutes until the vegetables reach tenderness.
- Stir in the chopped spinach and cook for another 2-3 minutes until it wilts.
- Season with salt and pepper to taste before serving warm.
Notes
Make-ahead tips: Pre-chop your vegetables and store them in an airtight container. This soup also freezes well for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg