Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the diced tomatoes, zucchini, green beans, thyme, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes until vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to adapt the recipe with any vegetables you have on hand, and consider adding spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg