Vegetable Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup diced potatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup fresh spinach leaves

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add carrots and celery, cook for another 5 minutes.
3. 3 Stir in zucchini, diced tomatoes, vegetable broth, green beans, potatoes, thyme, and basil.
4. 4 Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
5. 5 Add spinach leaves and cook just until wilted.
6. 6 Season with salt and pepper to taste.

Nutrition

Tips

• For a creamier soup, blend a portion of the soup and stir it back into the pot.
• Feel free to swap out veggies based on what you have on hand.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.
• Top with a sprinkle of Parmesan cheese for extra flavor.

FAQ