Vegetable Soup
A broth-based soup built from aromatic vegetables and customizable produce. Simmered until vegetables soften, yielding a warm, chunky pot of vegetables in savory broth.
Ingredients
Method
Dice the onion, garlic, carrot, celery, and zucchini into uniform bite-sized pieces. Chop the spinach and set aside.
Heat olive oil in a large pot over medium heat. Add onion and celery; cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add carrot, zucchini, canned tomatoes with their juice, vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Stir in spinach and cook for 2–3 minutes until wilted.
Remove bay leaf. Season with salt and black pepper to taste. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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