Description
A warm and nourishing hearty vegetable soup loaded with colorful vegetables, herbs, and rich broth — perfect for a healthy lunch or light dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 potato, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups chopped spinach or kale
- 1 cup canned or cooked beans (like cannellini or kidney), drained and rinsed
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 2–3 minutes until fragrant.
- Add carrots, celery, zucchini, potato, and green beans. Cook for 5–6 minutes, stirring occasionally.
- Stir in diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- Add spinach (or kale) and beans. Simmer for an additional 5 minutes until greens are wilted and heated through.
- Taste and adjust seasoning as needed. Serve hot with crusty bread if desired.
Notes
- Soup can be stored in the fridge for up to 5 days or frozen for 3 months.
- Add pasta or cooked grains for a more filling version.
- Use any seasonal vegetables you have on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg