Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Stir in carrots and celery, cook for about 5 minutes.
- Add zucchini, green beans, and diced tomatoes; cook for another 5 minutes.
- Pour in vegetable broth, season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- You can add other seasonal vegetables for variety.
- For a heartier version, include cooked pasta or beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg