Description
A cozy yet bright vegetable soup that’s perfect for busy weeknights or light lunches, packed with wholesome ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced (yellow or sweet)
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (low-sodium recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale (stems removed and roughly chopped)
- Optional: Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened — about 5 minutes.
- Stir in the minced garlic, diced zucchini, and diced bell pepper. Cook for an additional 2–3 minutes until fragrant.
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring to a steady boil.
- Add the dried thyme and basil. Season with salt and pepper, tasting as you go.
- Lower the heat and let the soup simmer gently for 20–25 minutes, until the vegetables are tender.
- Stir in the fresh spinach or kale and cook for an additional 3–5 minutes until the greens wilt.
- Ladle into bowls and finish with grated Parmesan if desired. Serve hot.
Notes
You can swap olive oil for avocado oil, and for a heartier version, stir in a can of drained beans or 1 cup short pasta during the last 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American