Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add chopped zucchini, bell pepper, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can add other seasonal vegetables like green beans or squash for variety.
- Serve hot with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg