Classic Vegetable Soup
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Ingredients:
- 2 tbsp olive oil
- 1 onion
- chopped
- 2 carrots
- diced
- 2 celery stalks
- chopped
- 2 cloves garlic
- minced
- 1 zucchini
- diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans (like cannellini or great northern)
- drained and rinsed
- 4 cups vegetable broth (or chicken broth for a heartier flavor)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup green beans
- chopped (fresh or frozen)
- Fresh parsley for garnish (optional)
Instructions:
Sauté Veggetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until softened. Add the garlic and cook for 1 more minute.
Add Veggies and Broth: Add the zucchini, diced tomatoes, white beans, vegetable broth, basil, oregano, thyme, bay leaf, salt, and pepper. Bring to a simmer, and cook uncovered for 25-30 minutes, stirring occasionally.
Add Peas and Green Beans: Stir in the frozen peas and green beans, and cook for an additional 5-7 minutes until the vegetables are tender.
Serve: Remove the bay leaf, taste for seasoning, and adjust with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley.
This soup is perfect for any season—comforting and filling. You can mix and match them with fresh bread
Add Veggies and Broth: Add the zucchini, diced tomatoes, white beans, vegetable broth, basil, oregano, thyme, bay leaf, salt, and pepper. Bring to a simmer, and cook uncovered for 25-30 minutes, stirring occasionally.
Add Peas and Green Beans: Stir in the frozen peas and green beans, and cook for an additional 5-7 minutes until the vegetables are tender.
Serve: Remove the bay leaf, taste for seasoning, and adjust with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley.
This soup is perfect for any season—comforting and filling. You can mix and match them with fresh bread