Description
A vibrant and comforting soup that highlights fresh spring vegetables, perfect for busy weeknights or a light lunch.
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 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.
- Add 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 all ingredients.
- Bring the mixture to a boil.
- Reduce the heat to a simmer. Allow it to cook for 15-20 minutes, so the vegetables become tender and the flavors meld.
- Taste the soup and season with salt and pepper as needed.
- Ladle the hot soup into bowls and garnish with fresh parsley.
Notes
For a vegan option, ensure vegetable broth is used and omit cheese. Adjust seasonings to personal preference and mix in other seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable soup, spring vegetables, healthy soup, comfort food, vegetarian soup