Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 unit onion, diced
- 2 units carrots, chopped
- 2 units celery stalks, chopped
- 3 cloves garlic, minced
Broth and Vegetables
- 4 cups vegetable broth
- 1 unit zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
Finishing Touch
- 2 cups kale or spinach, chopped
- as desired Parmesan cheese for serving Optional
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Add the vegetable broth, zucchini, green beans, diced tomatoes, oregano, and basil. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
- Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot with grated Parmesan cheese if desired.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 3g
Notes
Feel free to use any vegetables you have on hand, including potatoes, bell peppers, or corn. For a heartier soup, add cooked beans or lentils. For added depth, consider adding soy sauce or balsamic vinegar towards the end of cooking.
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