Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup green beans, chopped
- 1 cup zucchini, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onions, carrots, and sliced celery. Sauté these vegetables for about 5 minutes until they are softened.
- Stir in the minced garlic and sauté for an additional minute.
- Pour in the vegetable broth and bring it to a rapid boil.
- Add the canned diced tomatoes, chopped green beans, diced zucchini, dried basil, oregano, and season with salt and pepper.
- Reduce the heat and let the soup simmer for 20 to 30 minutes.
- Adjust the seasoning if necessary, and serve warm.
Notes
This soup can be stored in the refrigerator for up to 5 days or frozen for later use. You can also add cooked pasta or quinoa for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg