Description
A vibrant and healthy soup packed with seasonal vegetables, perfect for a light meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the diced carrots and celery. Cook for about 5 minutes, allowing them to soften.
- Incorporate the diced zucchini and chopped green beans. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth, and then add the thyme and basil. Stir well to combine.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Allow it to cook for 15-20 minutes, so the vegetables become tender and the flavors meld together.
- Taste the soup and season with salt and pepper as needed.
- Ladle the hot soup into bowls and garnish with fresh parsley for a touch of color and flavor.
Notes
This soup is best served hot and can be paired with crusty bread or a side salad. It’s also customizable with various seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg