Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 zucchini, chopped
- 1 cup green beans, trimmed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until translucent.
- Stir in carrots, zucchini, and green beans; cook for 5 minutes.
- Add diced tomatoes, vegetable broth, thyme, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper, serve hot garnished with fresh herbs if desired.
Notes
Feel free to add your favorite seasonal vegetables or beans for extra protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg