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Vegetable Garden Soup

Vegetable Garden Soup
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Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 2 cups fresh baby spinach or chopped kale
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the carrots, celery, and bell pepper to the pot. Sauté the vegetables for about 5 to 7 minutes, stirring occasionally. This helps develop the flavor and ensures the harder vegetables cook through evenly.
  3. Pour in the vegetable broth and the diced tomatoes (with their juices). Stir in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
  4. Add the zucchini and green beans to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, or until all the vegetables are tender.
  5. Stir in the baby spinach or kale and let it cook for just 2 minutes until it is wilted. Taste the soup and adjust the seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving.

Find it online: https://www.diannemeals.com/healthy/vegetable-garden-soup/