Vegetable Soup with Bread

Ingredients

• •2 tbsp olive oil
• •1 medium onion, diced
• •2 garlic cloves, minced
• •2 medium carrots, sliced
• •2 celery stalks, sliced
• •1 large potato, diced
• •1 zucchini, diced
• •1 bell pepper, diced
• •1 can (14 oz) diced tomatoes
• •4 cups vegetable broth
• •1 tsp dried thyme
• •1 tsp dried basil
• •Salt and pepper to taste
• •2 cups green beans, trimmed and cut into pieces
• •2 cups spinach or kale, chopped
• •Crusty bread for serving

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and garlic; sauté until the onion is translucent, about 3-4 minutes.

3. 3

   Stir in the carrots, celery, and potatoes; cook for another 5 minutes, stirring occasionally.

4. 4

   Add the zucchini, bell pepper, diced tomatoes, vegetable broth, thyme, and basil; bring to a boil.

5. 5

   Reduce heat and simmer for 15 minutes until the vegetables are tender.

6. 6

   Stir in the green beans and spinach; cook for an additional 5 minutes.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve the soup hot with crusty bread.