Description
A comforting and nutritious vegetable soup perfect for a busy weeknight.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup green beans, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in zucchini, bell pepper, and green beans; cook for 3-5 minutes until they brighten in color.
- Mix in diced tomatoes with their juices, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
Prepare all vegetables before starting to streamline the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg