Go Back
Garden Vegetable Soup

Garden Vegetable Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh basil or parsley
  • 2 cups baby spinach (optional)
  • Grated Parmesan cheese, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes, then stir in the garlic and cook 30 seconds more.
  2. Add the carrots and celery, cook for 5 minutes, then add the zucchini and green beans and cook another 3 minutes.
  3. Pour in the tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are tender, 15 to 20 minutes.
  4. Turn off the heat. Stir in the fresh herbs and spinach (if using), then ladle into bowls, top with Parmesan, and serve hot.

Notes

If you prefer a thicker soup, use an immersion blender to partially blend it before adding the herbs. The soup tastes even better the next day, so feel free to make it ahead.