Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, diced
- 2 potatoes, peeled and cubed
- 1 zucchini, sliced
- 1 bell pepper, diced
- 8 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh spinach or kale, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
If you’re missing an ingredient, don’t worry! Feel free to swap out vegetables or herbs based on what you have available. For example, sweet potatoes can replace regular potatoes, and fresh rosemary can be a delightful addition.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the sliced carrots and diced celery, stirring occasionally, and cook for another 5 minutes until they begin to soften.
- Stir in the cubed potatoes, sliced zucchini, and diced bell pepper. Cook for an additional 3-4 minutes.
- Pour in the vegetable broth and canned diced tomatoes. Stir in the dried thyme and oregano, along with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Add the chopped spinach (or kale) and cook for another 5 minutes until the greens are wilted.
- Stir in the fresh parsley and basil just before serving to infuse the soup with a bright, garden-fresh flavor.
From my experience, letting the soup rest for a few minutes off the heat enhances the flavors, making it even more delicious when served.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International