Ingredients
Scale
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 can white beans, rinsed and drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pinch dried rosemary
- 2 cups baby spinach or kale
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, carrots, and celery. Cook until soft.
- Add garlic and cook until fragrant.
- Stir in zucchini, white beans, diced tomatoes, and broth.
- Add basil, oregano, and rosemary.
- Bring to a simmer and reduce heat. Let it cook, allowing flavors to meld.
- Stir in spinach or kale until wilted.
- For a creamy texture, blend 1-2 cups of the soup and stir it back in.
- Serve hot with crusty bread.
Notes
Let the soup rest for 10 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg