Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 bell pepper (chopped; any color)
- 1 zucchini (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper (to taste)
- 2 cups fresh spinach (or kale)
- Optional: Fresh parsley (for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing for about 2–3 minutes until the onion is translucent.
Step 2: Add Remaining Vegetables
- Stir in the sliced carrots and celery, cooking for another 5 minutes.
- Add the chopped bell pepper and diced zucchini, cooking for an additional 3–4 minutes.
Step 3: Add Broth and Seasonings
- Add the diced tomatoes (with juice), vegetable broth, green beans, dried thyme, dried basil, salt, and pepper. Stir to combine.
- 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 the fresh spinach (or kale) to the soup and cook for an additional 2–3 minutes until wilted.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 30