Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; cook until translucent.
- Add diced carrots and celery; cook for 5 minutes.
- Stir in zucchini, green beans, diced tomatoes, dried basil, and oregano.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other seasonal vegetables for variation.
- This soup can be stored in the refrigerator for up to 3 days.
- For a thicker texture, puree a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg