Garden Vegetable Soup

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 tbsp olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •3 carrots, diced
• •2 celery stalks, diced
• •1 zucchini, diced
• •1 bell pepper, diced
• •1 cup green beans, chopped
• •4 cups vegetable broth
• •1 can (14 oz) diced tomatoes
• •1 tsp dried thyme
• •1 tsp dried basil
• •Salt and pepper, to taste
• •2 cups spinach
• •1 tbsp lemon juice
• •Fresh parsley, for garnish (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and garlic; sauté until onion is translucent, about 5 minutes.

3. 3

   Stir in carrots and celery; cook for an additional 5 minutes until they soften.

4. 4

   Add zucchini, bell pepper, and green beans; cook for another 5 minutes while stirring occasionally.

5. 5

   Pour in the vegetable broth and diced tomatoes, then stir in thyme, basil, salt, and pepper.

6. 6

   Bring the soup to a boil, then reduce heat and let it simmer for 30 minutes.

7. 7

   Add the spinach and lemon juice; stir until the spinach is wilted, about 2-3 minutes.

8. 8

   Taste and adjust seasoning if necessary, then serve hot garnished with fresh parsley.