Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add diced carrots, celery, and zucchini. Cook for 5 minutes until vegetables start to soften.
- Pour in vegetable broth and diced tomatoes with their juice. Bring to a boil.
- Add kidney beans, green beans, oregano, basil, salt, and pepper. Reduce heat and simmer for 20 minutes.
- Stir in chopped spinach and cook for another 2-3 minutes until wilted.
- Serve hot with crusty bread, garnished with fresh herbs if desired.
Notes
- You can add pasta or rice for a more filling soup.
- For a vegan version, ensure the broth and toppings are plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop simmering
- Cuisine: Italian
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg