Description
A warm and hearty vegetable soup that is easy to make and packed with nutrition, perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, warm the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook for about 5 minutes until they soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped zucchini, bell pepper, vegetable broth, diced tomatoes, and kidney beans. Incorporate the dried basil, oregano, salt, and pepper.
- Increase the heat and bring the mixture to a boil.
- Lower the heat and let it simmer for 20-30 minutes until the vegetables are tender.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and garnish with fresh parsley.
Notes
Serve hot, paired with crusty bread or a side salad. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg