Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 bell pepper (diced)
- 1 zucchini (diced)
- 1 cup green beans (cut into 1-inch pieces)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper (to taste)
- 2 cups spinach or kale (chopped)
- Optional toppings: fresh herbs, grated Parmesan cheese, or croutons
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil: In a large pot, heat the olive oil over medium heat.
- Cook onion and garlic: Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Step 2: Add Vegetables
- Add carrots and celery: Stir in the sliced carrots and celery. Cook for about 5 minutes.
- Add remaining vegetables: Add the bell pepper, zucchini, and green beans. Stir to combine and cook for another 5 minutes.
Step 3: Add Liquids and Seasonings
- Add tomatoes and broth: Pour in the diced tomatoes (with juice) and vegetable broth. Stir in the dried thyme, dried basil, salt, and pepper.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 15–20 minutes, or until the vegetables are tender.
Step 4: Add Greens and Serve
- Add spinach or kale: Stir in the chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
- Taste and adjust: Taste the soup and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs, grated Parmesan cheese, or croutons if desired.