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Hearty Vegetable Soup

A vibrant medley of fresh vegetables packed with nutrients, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 onion chopped Provides flavor.
  • 2 carrots sliced Adds sweetness.
  • 2 stalks celery For additional flavor.
  • 3 cloves garlic Minced for aromatics.
Liquid Ingredients
  • 4 cups vegetable broth Base for the soup.
  • 1 can (14.5 oz) diced tomatoes Adds acidity and flavor.
Vegetables
  • 1 zucchini chopped Adds texture.
  • 1 bell pepper chopped For sweetness and color.
  • 1 cup green beans Trimmed and cut for texture.
Herbs and Seasonings
  • 1 teaspoon dried basil For flavor.
  • 1 teaspoon dried oregano For flavor.
  • to taste salt and pepper To season the soup.
Fresh Ingredients
  • 2 cups fresh spinach Added at the end for freshness.
Optional Toppings
  • to taste Parmesan cheese For serving, optional.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic and cook for an additional minute.
Cooking
  1. Pour in the vegetable broth and add the diced tomatoes, zucchini, bell pepper, green beans, dried basil, oregano, and season with salt and pepper.
  2. Bring everything to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
  3. Stir in the spinach, cooking for another 2-3 minutes until it wilts down.
  4. Serve hot, with a sprinkle of Parmesan cheese if desired.

Notes

Store leftovers in an airtight container; it will stay fresh in the fridge for up to 4 days. Can be frozen for up to 3 months. Consider adding lemon or balsamic vinegar before serving for an extra flavor kick.