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🥕 Vegetable Soup

A customizable soup that's perfect for using up vegetables in your fridge.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

  • tablespoon olive oil
  • small onion, chopped
  • carrots, peeled and sliced
  • celery stalks, sliced
  • zucchini, diced
  • green beans, trimmed and cut into pieces
  • diced tomatoes
  • vegetable broth
  • teaspoon dried Italian herbs or herbes de Provence
  • Salt and pepper to taste
  • Optional: cooked pasta or grains rice, quinoa, barley, etc.

Instructions
 

  • Sauté aromatics
    In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, until they begin to soften.
  • Add remaining vegetables
    Stir in zucchini and green beans. Cook for another 2–3 minutes.
  • Add tomatoes, broth, and herbs
    Pour in diced tomatoes and vegetable broth. Add Italian herbs. Bring the soup to a boil.
  • Simmer
    Reduce heat and simmer for 15–20 minutes, until all vegetables are tender.
  • Season and serve
    Season with salt and pepper. Serve hot. If using cooked pasta or grains, add them only when reheating to prevent them from getting mushy.
  • 📝 Prep tip:
    Add cooked pasta or grains separately when reheating to prevent them from getting mushy.