Description
A hearty vegetarian soup that combines fresh vegetables and spices for a rich flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut
- 1 cup spinach leaves
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic, zucchini, and bell pepper. Cook for 5 minutes.
- Pour in vegetable broth and add diced tomatoes.
- Stir in thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add green beans and spinach. Cook until green beans are tender.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made in advance and refrigerated.
- Variations include adding lentils or quinoa for protein.
- For a spicier version, add red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetarian soup recipes, healthy soup, vegetable soup