Description
A hearty vegetable soup filled with nutritious ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 cup baby spinach or kale
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) white beans drained and rinsed
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup small pasta
- Fresh parsley chopped
- Parmesan cheese optional
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened.
- Add garlic, oregano, basil, and red pepper flakes and cook until fragrant.
- Pour in broth, water, tomatoes, and beans and bring to a gentle boil.
- Add zucchini and green beans and simmer until tender.
- Add pasta and cook until al dente, then stir in spinach.
- Season to taste and rest briefly before serving.
Notes
- This soup can be customized with any seasonal vegetables you have on hand.
- Try adding some herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg