Description
A refreshing and flavorful Italian summer soup filled with fresh vegetables and herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 1 cup fresh spinach
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery; sauté until softened.
- Stir in the garlic, zucchini, and bell pepper; cook for another few minutes.
- Add the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
- Stir in the spinach and parsley; cook for another 5 minutes.
- Adjust seasoning as needed and serve warm.
Notes
- Serve with crusty bread for a complete meal.
- This soup can be made ahead of time and stored in the refrigerator.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg