Description
This comforting vegetable soup is packed with flavor and perfect for chilly evenings or gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) beans (like kidney or cannellini), rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic. Cook until softened, about 3-4 minutes.
- Stir in the carrots and celery. Cook for another 5 minutes.
- Pour in the vegetable broth, diced tomatoes, and beans.
- Add the dried basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with parsley if desired.
Notes
For a thicker soup, blend a portion of it with an immersion blender. Feel free to add any vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetable soup, vegan soup, healthy recipe