• INGREDIENTS:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced (any color)
1 zucchini, diced
1 cup green beans, trimmed and chopped
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, with juice
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
2 cups fresh spinach or kale
Juice of 1 lemon (optional)
• INSTRUCTIONS:
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent (about 3-5 minutes).
Add Root Vegetables: Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
Incorporate Remaining Vegetables: Add the bell pepper, zucchini, and green beans. Sauté for another 5 minutes.
Add Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes. Add thyme, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until all vegetables are tender.
Finish with Greens: Stir in the spinach or kale and cook for an additional 2-3 minutes until the greens are wilted. If desired, add lemon juice for a fresh flavor.
Serve: Ladle the soup into bowls and enjoy hot. This soup pairs well with crusty bread or a side salad.
