Vegetable Soup
Discover the perfect vegetable soup recipe that is healthy, comforting, and easy to make. Customize it with your favorite veggies!
Servings: 8 servings
Calories: 128kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 large carrots peeled and chopped
- 2-3 large celery ribs chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning or a combination of thyme and oregano
- pinch red pepper flakes
- Salt and freshly ground black pepper
- 3 Yukon gold potatoes peeled, 1/2-inch diced, from about 3 medium
- 8 cups vegetable broth or chicken broth
- 1 (15-ounce) can diced tomatoes undrained
- 1 cup green beans chopped, fresh or frozen
- 2 cups baby kale or spinach
- Parmesan cheese for serving
- 1/3 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery and saute for 3 minutes. Then add garlic, Italian seasoning, 1 teaspoon salt (or 2 teaspoons if using low-sodium broth), and black pepper; cook until fragrant, about 1 minute.
- Stir in the broth, tomatoes and their juices, and potatoes. Bring to a boil and then reduce heat and simmer, partially covered, until the potatoes are fork tender, about 15 to 20 minutes.
- Stir in the green beans and cook for another 3-5 minutes then stir in the spinach and parsley. Taste and season with additional salt and pepper if needed. Serve warm with Parmesan cheese if desired.
Notes
- Parmesan Rind: I don't always have one on hand, but when I do, simmering a parmesan rind with the soup is utterly delicious. Just be sure to remove it before serving.
Nutrition
Calories: 128kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 29mg | Potassium: 462mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4831IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 1mg