Description
A warm and comforting vegetable soup packed with nutrients, perfect for busy weeknights and chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in the garlic, zucchini, and bell pepper; cook for another 3-4 minutes until everything is tender.
- Pour in the vegetable broth and add the diced tomatoes, dried thyme, salt, and pepper. Give it a good stir!
- Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the spinach or kale until wilted.
- Adjust the seasoning if needed and serve warm.
Notes
This soup can be made ahead of time and stores beautifully in the fridge for up to 3 days. It can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg