Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup spinach, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic; sauté until translucent.
- Stir in carrots, celery, and cook for 5 minutes.
- Add zucchini, diced tomatoes, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add spinach during the last 5 minutes of cooking.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can add additional vegetables like bell peppers or green beans for variety.
- For a heartier soup, add cooked pasta or beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg