Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 zucchinis, sliced
- 2 stalks celery, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute chopped onion and minced garlic until fragrant and translucent.
- Add diced carrots, sliced zucchinis, and chopped celery; cook for 5 minutes.
- Stir in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to taste, add a dash of chili flakes for heat.
- Best served hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg