Vegetable Soup

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

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, chopped
• •2 carrots, diced
• •2 celery stalks, diced
• •3 cloves garlic, minced
• •1 bell pepper, diced
• •1 zucchini, diced
• •1 cup green beans, chopped
• •4 cups vegetable broth
• •1 can (14.5 oz) diced tomatoes
• •1 teaspoon dried thyme
• •1 teaspoon dried basil
• •1 bay leaf
• •Salt to taste
• •Pepper to taste
• •2 cups fresh spinach, roughly chopped
• •1 tablespoon lemon juice (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion, carrots, and celery. Sauté for about 5 minutes, until soft.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add bell pepper, zucchini, and green beans. Cook for an additional 5 minutes, stirring occasionally.

5. 5

   Pour in the vegetable broth and canned tomatoes. Add thyme, basil, bay leaf, salt, and pepper.

6. 6

   Bring the soup to a boil, then reduce heat and let simmer for about 20 minutes.

7. 7

   Stir in the chopped spinach and lemon juice, if using. Cook for an additional 2 minutes until spinach has wilted.

8. 8

   Taste and adjust seasoning if needed before serving.