Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup green beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery into the pot and sauté until they soften.
- Stir in the minced garlic, diced zucchini, and chopped bell pepper, cooking for a few more minutes.
- Pour in the vegetable broth and the can of diced tomatoes, and add the green beans, dried basil, oregano, salt, and pepper.
- Bring everything to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Serve steaming hot and garnish with fresh parsley.
Notes
Feel free to customize this soup by adding quinoa or lentils for extra texture and protein. It’s a versatile dish that can accommodate various dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg