Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1 cup green beans, trimmed and chopped
- 1 cup spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in carrots, celery, zucchini, and yellow squash. Cook for 5-7 minutes until vegetables begin to soften.
- Add diced tomatoes and vegetable broth to the pot.
- Season with dried oregano, basil, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Add green beans and cook for an additional 5 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- You can customize this soup by adding other seasonal vegetables.
- For a heartier version, add cooked pasta or beans.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg