Hearty Vegetable Soup
A comforting and nutritious vegetable soup packed with fresh veggies and herbs.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup chopped spinach
- 2 tbsp fresh parsley, chopped
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the carrots, celery, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the zucchini and green beans. Cook for 3-4 minutes until the vegetables start to soften.
Pour in the diced tomatoes and vegetable broth. Add the dried thyme, oregano, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld.
Add the chopped spinach and fresh parsley. Stir and cook for another 2-3 minutes until the spinach wilts.
Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh parsley on top.
Chef's Tips
- Vegetable Variations: Feel free to add other vegetables like potatoes, peas, or corn for extra heartiness.
- Broth Options: Use homemade vegetable broth for the best flavor, or substitute with chicken broth if preferred.
- Herb Freshness: Fresh herbs like basil or thyme can be used instead of dried for a brighter flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Serving Suggestion: Serve with crusty bread or a side salad for a complete meal.
