Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 potato, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 cup spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Stir in potatoes, zucchini, and green beans. Cook for another 3 minutes.
- Add diced tomatoes, vegetable broth, thyme, and oregano. Stir well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until veggies are tender.
- Stir in spinach or kale (if using) and cook for 2 more minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot with bread. 🥖🍲
Would you like me to make this a light and healthy version (low-calorie) or a hearty version (with beans, pasta, or rice) for extra filling power?