Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 cup spinach leaves
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; cook until translucent.
- Stir in carrots, celery, and bell pepper; cook for 5 minutes.
- Add zucchini, spinach, broth, oregano, thyme, salt, and pepper.
- Bring to a boil then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can add beans or pasta for more heartiness.
- Adjust seasoning to taste for a personalized flavor.
- This soup stores well and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg