Description
A comforting and flavorful soup packed with vegetables, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach or kale
- Optional: 1 can (15 oz) beans (like kidney or chickpeas)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, then add the carrots, celery, and bell pepper. Cook for another 5-7 minutes.
- Add the zucchini, diced tomatoes (with juice), vegetable broth, and dried thyme. Stir well.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the salt, pepper, and beans if using. Stir in the spinach or kale and cook for an additional 5 minutes.
- Taste and adjust the seasonings if needed. Serve hot.
Notes
Top with Parmesan cheese or fresh herbs for extra flavor. Can be paired with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American