Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1 cup chopped kale or spinach
- Optional: 1/2 cup cooked chickpeas or beans for added protein
Instructions
- Start by washing and chopping all your fresh vegetables. Finely dice the onion, garlic, carrots, celery, zucchini, and bell pepper.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
- Add carrots, celery, zucchini, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- Sprinkle dried oregano, basil, thyme, salt, and pepper over the vegetables. Stir to combine.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer uncovered for 20-25 minutes until the vegetables are tender.
- Add chopped kale or spinach and cook for an additional 5 minutes. Stir in cooked chickpeas or beans if desired. Adjust seasoning with salt and pepper to taste.
Notes
- For a thicker soup, blend a portion of the soup using an immersion blender and return to the pot.
- You can substitute or add other seasonal vegetables like eggplant or peas.
- Ensure that your vegetable broth is vegetarian or vegan if you want the dish to be fully plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg