Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 cup green beans, trimmed
- 1 cup chopped leafy greens (spinach or kale)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until fragrant and translucent.
- Stir in carrots, zucchini, yellow squash, and red bell pepper; cook for 5 minutes.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in green beans and greens, cook for another 5 minutes.
- Season with salt and pepper, serve hot garnished with fresh herbs.
Notes
- You can customize the vegetables based on seasonal availability.
- For a heartier version, add cooked beans or pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg