Ingredients
Vegetables
- 1 whole onion, diced
- 2 whole carrots, sliced
- 2 whole celery stalks, chopped
- 1 whole bell pepper, diced
- 3 cloves garlic, minced
- 1 whole zucchini, diced
- 2 cups spinach or kale Your choice
Liquids & Herbs
- 1 can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste Salt and pepper
Method
Preparation
- In a large pot, sauté the onion, carrots, and celery until they are soft.
- Add the bell pepper and garlic, cooking for another minute.
- Stir in the zucchini, diced tomatoes, and broth.
- Add the herbs, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in the spinach or kale just before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSodium: 600mgFiber: 7gSugar: 4g
Notes
Serve hot, and consider adding fresh herbs on top. Pairs well with whole-grain bread or salad. To store leftovers, transfer to an airtight container after cooling. Lasts in the fridge for up to 4 days or freeze for up to 3 months. For extra flavor, consider adding lemon juice or a dash of hot sauce before serving.
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