Description
A comforting and nourishing bowl of Italian Vegetable Soup, packed with vibrant vegetables and delightful flavors, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 can (14 ounces) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, roughly chopped
- Grated Parmesan cheese, for serving (optional)
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and cook until translucent (about 3 to 5 minutes).
- Add minced garlic and stir for about 1 minute.
- Add diced carrots, celery, and zucchini. Sauté for another 5 minutes.
- Pour in diced tomatoes and vegetable broth. Add dried basil and oregano, along with salt and pepper to taste. Stir well and let simmer.
- After about 15 minutes, add the chopped spinach or kale. Cook for another 5 minutes until the greens are tender.
- Ladle the soup into bowls and top with grated Parmesan and fresh basil leaves if desired.
Notes
Feel free to add seasonal vegetables or herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg