Hearty Italian Vegetable Soup: A Warm, Healthy Delight
Hearty Italian Vegetable Soup: A Warm, Healthy Delight! made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 can 14.5 oz diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup spinach or kale, roughly chopped
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the carrots and celery; cook for 5-7 minutes, stirring occasionally.
- Incorporate the diced zucchini and red bell pepper; cook for another 5 minutes.
- Stir in the undrained canned tomatoes, vegetable broth, oregano, and basil.
- Bring the soup to a simmer, lower the heat, and cover it; cook for about 20 minutes.
- Add the chopped spinach or kale during the last 5 minutes of cooking.
- Season with salt and black pepper to taste, and remove from heat.
- Serve hot, garnished with grated Parmesan cheese if desired.