Description
A quick and flavorful broth-based vegetable soup with tender vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
- Pour in the vegetable broth and diced tomatoes; bring to a gentle simmer.
- Add the zucchini, green beans, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes until vegetables are tender.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a heartier meal, pair with crusty bread or grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mixed
Nutrition
- Serving Size: 1.5 cups
- Calories: 130
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg