Description
This hearty meatless soup is packed with fresh vegetables, beans, and spices, making it a nutritious and satisfying meal perfect for any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are soft.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced zucchini and bell pepper, and cook for another 3-4 minutes.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil.
- Reduce the heat to a simmer and add the kidney beans, dried basil, and dried oregano. Season with salt and pepper to taste.
- Let the soup simmer for about 20 minutes, allowing the flavors to meld.
- Stir in the fresh spinach just before serving, allowing it to wilt.
- Serve hot and enjoy your hearty meatless soup!
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 4 days.
- For a spicier kick, add some red pepper flakes.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: meatless soups, vegetable soup, hearty soup, vegetarian soup, healthy soup