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 (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup chopped spinach
- Fresh parsley for garnish
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. Cook for another 5 minutes, stirring occasionally.
Stir in the zucchini and green beans. Cook for 3 minutes until slightly softened.
Pour in the diced tomatoes and vegetable broth. Add the thyme, oregano, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
Add the chopped spinach and cook for an additional 2 minutes until wilted.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Chef's Tips
- Fresh Herbs: Use fresh thyme and oregano if available for a more vibrant flavor.
- Extra Protein: Add cooked lentils or chickpeas for a protein boost.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
- 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.
