Ingredients
- 1 cup chopped onions
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked beans (cannellini or kidney)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and sauté onions and garlic until soft and fragrant.
- Add carrots and celery, cook until slightly tender.
- Stir in zucchini and green beans, cook for a few more minutes.
- Add diced tomatoes, vegetable broth, beans, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until all vegetables are tender.
- Taste and adjust seasoning, garnish with fresh parsley before serving.
Notes
- Add quinoa, brown rice, or small pasta to make the soup more filling.
- Stir in spinach or kale near the end for extra greens.
- Include crushed red pepper flakes or a splash of hot sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Vegetarian / Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 380mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
