Description
A light, nutrient-dense vegetable soup featuring fresh zucchini, carrots, and aromatic herbs in a savory broth.
Ingredients
1 piece onion, chopped
2 cloves garlic, minced
2 pieces carrots, diced
2 stalks celery, diced
1 piece bell pepper, chopped
1 piece zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 tablespoon olive oil
1 can diced tomatoes (14.5 oz), no added sugar
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)
Instructions
Step 1: Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 5-7 minutes.
Step 2: Add garlic and bell pepper, stirring for 1 minute until fragrant.
Step 3: Add zucchini and green beans, cooking for 3-4 minutes.
Step 4: Pour in diced tomatoes and vegetable broth; stir in thyme, basil, salt, and pepper.
Step 5: Bring to a boil, then reduce heat and simmer covered for 20-25 minutes.
Step 6: Garnish with fresh parsley and serve hot.
Notes
To make this soup even more filling, add a can of white beans or chickpeas. Always use low-sodium broth to better control the salt content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
