Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, chopped
1 bell pepper, chopped
1 small head of cabbage, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth or water
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
Salt and pepper to taste
2 cups spinach or kale leaves
Juice of 1 lemon (optional for extra flavor)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
- Add Vegetables and Broth: Add the carrots, celery, zucchini, bell pepper, and cabbage to the pot. Stir and cook for another 5 minutes.
- Simmer: Add the diced tomatoes (with their juice), vegetable broth, basil, oregano, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Add Greens: Stir in the spinach or kale and cook for another 5 minutes, until wilted.
- Optional – Add Lemon Juice: If you like, add the lemon juice for a bright, tangy flavor.
- Serve: Taste and adjust seasoning as needed. Serve hot and enjoy!
Tips:
- This soup can be made in large batches and stored in the fridge for up to 5 days or frozen for up to 3 months.
- You can add more protein to this soup by adding beans, lentils, or tofu.
- Feel free to adjust the vegetables to your liking or use what’s in season.
Enjoy!
