Ingredients
- Carrots: 2 medium, peeled and chopped
- Celery: 2 stalks, chopped
- Onion: 1 medium, chopped
- Zucchini: 1 medium, chopped
- Tomatoes: 2 large, diced
- Garlic: 3 cloves, minced
- Potatoes: 2 medium, peeled and diced
- Spinach: 2 cups, fresh
- Fresh Herbs (basil, oregano, thyme): 2 tablespoons, chopped
- Vegetable Broth: 4 cups
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Heat your large pot over medium heat.
- Combine Ingredients: In the preheated pot, add the olive oil and sauté the onions, garlic, carrots, and celery for about 5 minutes, or until softened and fragrant.
- Prepare Your Cooking Vessel: Add the diced tomatoes, zucchini, potatoes, and vegetable broth to the pot. Stir everything together and bring to a boil.
- Assemble the Dish: Once the soup comes to a boil, reduce the heat and let it simmer uncovered for 30 minutes, until the vegetables are tender.
- Cook to Perfection: Check the texture of the vegetables and the broth. If it needs more time, let it cook for an additional 10 minutes.
- Finishing Touches: Stir in the spinach and fresh herbs. Taste and adjust the seasoning with salt and pepper as needed.
- Serve and Enjoy: Serve the soup hot, garnished with a sprinkle of extra herbs or a drizzle of olive oil, and enjoy with a slice of crusty bread.
Notes
- If you want a thicker soup, you can blend part of the soup with an immersion blender.
- This soup freezes well for up to 3 months, making it a great option for meal prep.
- Feel free to add pasta, beans, or other greens for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Italian vegetable soup, healthy soup, vegan soup, vegetable soup, classic soup, homemade soup, comforting soup