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Good Soup Pot

Savory One-Pot Vegetable Soup Easy and Delicious Meal

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To make this cozy soup, gather these ingredients: - 1 tablespoon olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, diced - 1 bell pepper, chopped - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh spinach or kale - Optional: 1 tablespoon lemon juice - Fresh herbs (e.g., parsley) for garnish You can swap ingredients to fit your taste or what you have on hand. Here are some ideas: - Use coconut oil instead of olive oil for a different flavor. - If you lack fresh vegetables, try frozen ones. They work well in soup. - Swap vegetable broth for chicken broth if you prefer. - Use canned tomatoes with herbs for extra flavor. - Fresh greens can be replaced by Swiss chard or collard greens. This soup is not only delicious but also packed with nutrients. Here’s a simple breakdown: - Calories: About 150 per serving - Protein: Approximately 5 grams - Carbohydrates: Roughly 30 grams - Fiber: Around 7 grams - Fat: About 3 grams This soup is a great option for anyone seeking a healthy meal. It is low in calories but high in vitamins and minerals. Enjoy this soup as a main dish or a side. {{ingredient_image_1}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 large chopped onion and sauté for 3-4 minutes until it is clear. 3. Next, stir in 2 minced garlic cloves and cook for 1 minute until you smell it. 4. Add 2 sliced carrots, 2 diced celery stalks, and 1 chopped bell pepper to the pot. 5. Sauté these vegetables for 5 minutes, stirring now and then. 6. Mix in 1 diced zucchini and 1 cup of trimmed green beans. Sauté for another 3-4 minutes. 7. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes with juices. 8. Stir well to combine all ingredients in the pot. 9. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried basil, salt, and pepper. 10. Bring the soup to a gentle boil. Then turn down the heat to low and cover the pot. 11. Let it simmer for 20-25 minutes until the vegetables are soft. 12. Finally, stir in 2 cups of fresh spinach or kale. Let it wilt for a few minutes. 13. For a fresh taste, add 1 tablespoon of lemon juice if you like. - Cut your vegetables into similar sizes. This helps them cook evenly. - Keep the heat at medium. Too high can burn the garlic or onions. - Stir often to avoid sticking. This keeps the veggies from browning too much. - Always add garlic last when sautéing. It cooks faster than other veggies. - Sauté onions for about 3-4 minutes until they look clear. - Cook garlic for just 1 minute. It should smell strong but not burn. - Sauté carrots, celery, and bell pepper for 5 minutes to soften. - Add zucchini and green beans for another 3-4 minutes of sautéing. - Let the soup simmer for 20-25 minutes. This lets flavors blend well. Each step builds flavor and texture. Follow these tips, and you’ll enjoy a delicious soup! You can make this soup your own. Change the veggies based on what you have. Use sweet potatoes instead of carrots for a sweeter taste. If you love heat, add diced jalapeños or red pepper flakes. You can also switch herbs; try oregano or rosemary for a different flavor. Store leftover soup in a clean container. Glass jars or plastic containers work well. Let the soup cool before sealing it. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. Make sure to label the container with the date. Reheat the soup gently on the stove. Use low to medium heat to avoid burning it. Add a splash of broth or water if it seems thick. Stir well to mix the flavors. Taste and adjust seasoning as needed. You can also use a microwave; just heat in short bursts to keep the soup hot but not overcooked. Pro Tips Use Seasonal Vegetables: Incorporating fresh, seasonal vegetables enhances the flavor and nutrition of your soup. Visit your local farmers' market for the best selection. Add Depth with Herbs: Fresh herbs like thyme and basil bring a vibrant taste to the soup. Experiment with other herbs like dill or rosemary for a unique twist. Customize Consistency: If you prefer a thicker soup, blend a portion of the soup and stir it back in. For a lighter broth, just add more vegetable broth or water. Serve with a Twist: A splash of lemon juice just before serving brightens the flavors. Pair with crusty bread or a light salad for a complete meal. {{image_2}} You can change the veggies in this soup to suit your taste. For a sweet twist, add butternut squash or sweet potatoes. If you want more crunch, try adding corn or peas. You can also mix in leafy greens like Swiss chard or collard greens for more nutrients. The beauty of this soup lies in its flexibility. Feel free to use what you have at home. This one-pot vegetable soup is already vegan and gluten-free. The main ingredients are all plant-based and safe for those with gluten issues. If you want to boost the flavor, use low-sodium vegetable broth. Always check labels for packaged items like diced tomatoes to ensure they meet your dietary needs. You can enjoy this soup without worry. To make the soup heartier, add proteins or grains. Chickpeas, lentils, or beans are great choices. They add protein and a nice texture. If you prefer grains, consider adding quinoa or brown rice. They cook well in the broth and soak up all the flavors. For a filling meal, mix in one cup of these additions during the last 15 minutes of cooking. This way, you create a satisfying dish that warms you up. To keep your One-Pot Vegetable Soup fresh, place it in an airtight container. Let the soup cool before sealing it. This helps prevent condensation, which can make your soup watery. Store the container in the fridge if you plan to eat it soon. It’s best to use it within 4-5 days for the best taste. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top to allow for expansion. You can also freeze it in individual portions for easy meals. Label each container with the date. The soup can be frozen for up to 3 months. In the fridge, your One-Pot Vegetable Soup lasts about 4-5 days. If it has been frozen, use it within 3 months for best quality. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Keeping these storage tips in mind helps you enjoy this healthy meal longer. One-Pot Vegetable Soup stays good in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. If you notice any off smells or changes in color, it’s best to throw it out. Yes, you can make this soup ahead of time. It tastes even better the next day as flavors meld. Just cook the soup, cool it down, and store it in the fridge. When ready to eat, simply reheat it on the stove. You can add many herbs and spices to boost the flavor of your soup. Here are some great options: - Fresh parsley or cilantro for a bright taste - A bay leaf for depth - Paprika for a smoky touch - Red pepper flakes for heat - Oregano for a Mediterranean twist Experiment with these herbs to find your favorite flavor combo! This blog covered how to make a simple one-pot vegetable soup. We started with key ingredients and their healthy benefits. I shared cooking steps, tips for sautéing, and how to store your soup. You learned how to customize your soup and explored different variations. In closing, this soup is versatile and easy to make. You can adjust the recipe to fit your tastes. Enjoy your cooking and the delicious results!

WANT TO SAVE THIS RECIPE?

Looking for a simple, tasty meal? Our Savory One-Pot Vegetable Soup is your answer! This easy recipe brings together fresh veggies in one pot, making cleanup a breeze. You’ll enjoy a warm bowl of goodness in no time. Plus, I’ll share tips on how to customize it and store any leftovers. Ready to dive into a delicious meal that’s good for you? Let’s get started!

Why I Love This Recipe

  1. Comforting Flavor: This soup is packed with a variety of vegetables that create a warm and satisfying taste, perfect for cozy evenings.
  2. One-Pot Convenience: Minimal cleanup is required since everything is cooked in a single pot, making it easy to prepare and enjoy.
  3. Healthy Ingredients: Loaded with nutritious vegetables and low in calories, this soup is a guilt-free option for a hearty meal.
  4. Customizable Recipe: You can easily adjust the ingredients based on what you have on hand or your personal preferences.

Ingredients

List of Ingredients for One-Pot Vegetable Soup

To make this cozy soup, gather these ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 1 bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale
  • Optional: 1 tablespoon lemon juice
  • Fresh herbs (e.g., parsley) for garnish

Substitutions for Common Ingredients

You can swap ingredients to fit your taste or what you have on hand. Here are some ideas:

  • Use coconut oil instead of olive oil for a different flavor.
  • If you lack fresh vegetables, try frozen ones. They work well in soup.
  • Swap vegetable broth for chicken broth if you prefer.
  • Use canned tomatoes with herbs for extra flavor.
  • Fresh greens can be replaced by Swiss chard or collard greens.

Nutritional Information Overview

This soup is not only delicious but also packed with nutrients. Here’s a simple breakdown:

  • Calories: About 150 per serving
  • Protein: Approximately 5 grams
  • Carbohydrates: Roughly 30 grams
  • Fiber: Around 7 grams
  • Fat: About 3 grams

This soup is a great option for anyone seeking a healthy meal. It is low in calories but high in vitamins and minerals. Enjoy this soup as a main dish or a side.

Step-by-Step Instructions

Detailed Cooking Instructions

1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat.

2. Add 1 large chopped onion and sauté for 3-4 minutes until it is clear.

3. Next, stir in 2 minced garlic cloves and cook for 1 minute until you smell it.

4. Add 2 sliced carrots, 2 diced celery stalks, and 1 chopped bell pepper to the pot.

5. Sauté these vegetables for 5 minutes, stirring now and then.

6. Mix in 1 diced zucchini and 1 cup of trimmed green beans. Sauté for another 3-4 minutes.

7. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes with juices.

8. Stir well to combine all ingredients in the pot.

9. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried basil, salt, and pepper.

10. Bring the soup to a gentle boil. Then turn down the heat to low and cover the pot.

11. Let it simmer for 20-25 minutes until the vegetables are soft.

12. Finally, stir in 2 cups of fresh spinach or kale. Let it wilt for a few minutes.

13. For a fresh taste, add 1 tablespoon of lemon juice if you like.

Tips for Perfectly Sautéing Vegetables

  • Cut your vegetables into similar sizes. This helps them cook evenly.
  • Keep the heat at medium. Too high can burn the garlic or onions.
  • Stir often to avoid sticking. This keeps the veggies from browning too much.
  • Always add garlic last when sautéing. It cooks faster than other veggies.

Cooking Times for Optimal Flavor

  • Sauté onions for about 3-4 minutes until they look clear.
  • Cook garlic for just 1 minute. It should smell strong but not burn.
  • Sauté carrots, celery, and bell pepper for 5 minutes to soften.
  • Add zucchini and green beans for another 3-4 minutes of sautéing.
  • Let the soup simmer for 20-25 minutes. This lets flavors blend well.

Each step builds flavor and texture. Follow these tips, and you’ll enjoy a delicious soup!

Tips & Tricks

How to Customize Your Vegetable Soup

You can make this soup your own. Change the veggies based on what you have. Use sweet potatoes instead of carrots for a sweeter taste. If you love heat, add diced jalapeños or red pepper flakes. You can also switch herbs; try oregano or rosemary for a different flavor.

Best Storage Practices for Leftovers

Store leftover soup in a clean container. Glass jars or plastic containers work well. Let the soup cool before sealing it. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. Make sure to label the container with the date.

Reheating Tips for Maintaining Flavor

Reheat the soup gently on the stove. Use low to medium heat to avoid burning it. Add a splash of broth or water if it seems thick. Stir well to mix the flavors. Taste and adjust seasoning as needed. You can also use a microwave; just heat in short bursts to keep the soup hot but not overcooked.

Pro Tips

  1. Use Seasonal Vegetables: Incorporating fresh, seasonal vegetables enhances the flavor and nutrition of your soup. Visit your local farmers’ market for the best selection.
  2. Add Depth with Herbs: Fresh herbs like thyme and basil bring a vibrant taste to the soup. Experiment with other herbs like dill or rosemary for a unique twist.
  3. Customize Consistency: If you prefer a thicker soup, blend a portion of the soup and stir it back in. For a lighter broth, just add more vegetable broth or water.
  4. Serve with a Twist: A splash of lemon juice just before serving brightens the flavors. Pair with crusty bread or a light salad for a complete meal.

Variations

Different Vegetable Combinations

You can change the veggies in this soup to suit your taste. For a sweet twist, add butternut squash or sweet potatoes. If you want more crunch, try adding corn or peas. You can also mix in leafy greens like Swiss chard or collard greens for more nutrients. The beauty of this soup lies in its flexibility. Feel free to use what you have at home.

Dietary Adjustments (Vegan, Gluten-Free, etc.)

This one-pot vegetable soup is already vegan and gluten-free. The main ingredients are all plant-based and safe for those with gluten issues. If you want to boost the flavor, use low-sodium vegetable broth. Always check labels for packaged items like diced tomatoes to ensure they meet your dietary needs. You can enjoy this soup without worry.

Adding Proteins or Grains for Heartiness

To make the soup heartier, add proteins or grains. Chickpeas, lentils, or beans are great choices. They add protein and a nice texture. If you prefer grains, consider adding quinoa or brown rice. They cook well in the broth and soak up all the flavors. For a filling meal, mix in one cup of these additions during the last 15 minutes of cooking. This way, you create a satisfying dish that warms you up.

Storage Info

How to Store One-Pot Vegetable Soup

To keep your One-Pot Vegetable Soup fresh, place it in an airtight container. Let the soup cool before sealing it. This helps prevent condensation, which can make your soup watery. Store the container in the fridge if you plan to eat it soon. It’s best to use it within 4-5 days for the best taste.

Freezing Guidelines and Tips

If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top to allow for expansion. You can also freeze it in individual portions for easy meals. Label each container with the date. The soup can be frozen for up to 3 months.

Shelf Life Considerations

In the fridge, your One-Pot Vegetable Soup lasts about 4-5 days. If it has been frozen, use it within 3 months for best quality. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Keeping these storage tips in mind helps you enjoy this healthy meal longer.

FAQs

How long does One-Pot Vegetable Soup last in the fridge?

One-Pot Vegetable Soup stays good in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. If you notice any off smells or changes in color, it’s best to throw it out.

Can I make One-Pot Vegetable Soup in advance?

Yes, you can make this soup ahead of time. It tastes even better the next day as flavors meld. Just cook the soup, cool it down, and store it in the fridge. When ready to eat, simply reheat it on the stove.

What herbs and spices can I add to enhance flavor?

You can add many herbs and spices to boost the flavor of your soup. Here are some great options:

  • Fresh parsley or cilantro for a bright taste
  • A bay leaf for depth
  • Paprika for a smoky touch
  • Red pepper flakes for heat
  • Oregano for a Mediterranean twist

Experiment with these herbs to find your favorite flavor combo!

This blog covered how to make a simple one-pot vegetable soup. We started with key ingredients and their healthy benefits. I shared cooking steps, tips for sautéing, and how to store your soup. You learned how to customize your soup and explored different variations.

In closing, this soup is versatile and easy to make. You can adjust the recipe to fit your tastes. Enjoy your cooking and the delicious result

To make this cozy soup, gather these ingredients: - 1 tablespoon olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, diced - 1 bell pepper, chopped - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh spinach or kale - Optional: 1 tablespoon lemon juice - Fresh herbs (e.g., parsley) for garnish You can swap ingredients to fit your taste or what you have on hand. Here are some ideas: - Use coconut oil instead of olive oil for a different flavor. - If you lack fresh vegetables, try frozen ones. They work well in soup. - Swap vegetable broth for chicken broth if you prefer. - Use canned tomatoes with herbs for extra flavor. - Fresh greens can be replaced by Swiss chard or collard greens. This soup is not only delicious but also packed with nutrients. Here’s a simple breakdown: - Calories: About 150 per serving - Protein: Approximately 5 grams - Carbohydrates: Roughly 30 grams - Fiber: Around 7 grams - Fat: About 3 grams This soup is a great option for anyone seeking a healthy meal. It is low in calories but high in vitamins and minerals. Enjoy this soup as a main dish or a side. {{ingredient_image_1}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 large chopped onion and sauté for 3-4 minutes until it is clear. 3. Next, stir in 2 minced garlic cloves and cook for 1 minute until you smell it. 4. Add 2 sliced carrots, 2 diced celery stalks, and 1 chopped bell pepper to the pot. 5. Sauté these vegetables for 5 minutes, stirring now and then. 6. Mix in 1 diced zucchini and 1 cup of trimmed green beans. Sauté for another 3-4 minutes. 7. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes with juices. 8. Stir well to combine all ingredients in the pot. 9. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried basil, salt, and pepper. 10. Bring the soup to a gentle boil. Then turn down the heat to low and cover the pot. 11. Let it simmer for 20-25 minutes until the vegetables are soft. 12. Finally, stir in 2 cups of fresh spinach or kale. Let it wilt for a few minutes. 13. For a fresh taste, add 1 tablespoon of lemon juice if you like. - Cut your vegetables into similar sizes. This helps them cook evenly. - Keep the heat at medium. Too high can burn the garlic or onions. - Stir often to avoid sticking. This keeps the veggies from browning too much. - Always add garlic last when sautéing. It cooks faster than other veggies. - Sauté onions for about 3-4 minutes until they look clear. - Cook garlic for just 1 minute. It should smell strong but not burn. - Sauté carrots, celery, and bell pepper for 5 minutes to soften. - Add zucchini and green beans for another 3-4 minutes of sautéing. - Let the soup simmer for 20-25 minutes. This lets flavors blend well. Each step builds flavor and texture. Follow these tips, and you’ll enjoy a delicious soup! You can make this soup your own. Change the veggies based on what you have. Use sweet potatoes instead of carrots for a sweeter taste. If you love heat, add diced jalapeños or red pepper flakes. You can also switch herbs; try oregano or rosemary for a different flavor. Store leftover soup in a clean container. Glass jars or plastic containers work well. Let the soup cool before sealing it. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. Make sure to label the container with the date. Reheat the soup gently on the stove. Use low to medium heat to avoid burning it. Add a splash of broth or water if it seems thick. Stir well to mix the flavors. Taste and adjust seasoning as needed. You can also use a microwave; just heat in short bursts to keep the soup hot but not overcooked. Pro Tips Use Seasonal Vegetables: Incorporating fresh, seasonal vegetables enhances the flavor and nutrition of your soup. Visit your local farmers' market for the best selection. Add Depth with Herbs: Fresh herbs like thyme and basil bring a vibrant taste to the soup. Experiment with other herbs like dill or rosemary for a unique twist. Customize Consistency: If you prefer a thicker soup, blend a portion of the soup and stir it back in. For a lighter broth, just add more vegetable broth or water. Serve with a Twist: A splash of lemon juice just before serving brightens the flavors. Pair with crusty bread or a light salad for a complete meal. {{image_2}} You can change the veggies in this soup to suit your taste. For a sweet twist, add butternut squash or sweet potatoes. If you want more crunch, try adding corn or peas. You can also mix in leafy greens like Swiss chard or collard greens for more nutrients. The beauty of this soup lies in its flexibility. Feel free to use what you have at home. This one-pot vegetable soup is already vegan and gluten-free. The main ingredients are all plant-based and safe for those with gluten issues. If you want to boost the flavor, use low-sodium vegetable broth. Always check labels for packaged items like diced tomatoes to ensure they meet your dietary needs. You can enjoy this soup without worry. To make the soup heartier, add proteins or grains. Chickpeas, lentils, or beans are great choices. They add protein and a nice texture. If you prefer grains, consider adding quinoa or brown rice. They cook well in the broth and soak up all the flavors. For a filling meal, mix in one cup of these additions during the last 15 minutes of cooking. This way, you create a satisfying dish that warms you up. To keep your One-Pot Vegetable Soup fresh, place it in an airtight container. Let the soup cool before sealing it. This helps prevent condensation, which can make your soup watery. Store the container in the fridge if you plan to eat it soon. It’s best to use it within 4-5 days for the best taste. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top to allow for expansion. You can also freeze it in individual portions for easy meals. Label each container with the date. The soup can be frozen for up to 3 months. In the fridge, your One-Pot Vegetable Soup lasts about 4-5 days. If it has been frozen, use it within 3 months for best quality. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Keeping these storage tips in mind helps you enjoy this healthy meal longer. One-Pot Vegetable Soup stays good in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. If you notice any off smells or changes in color, it’s best to throw it out. Yes, you can make this soup ahead of time. It tastes even better the next day as flavors meld. Just cook the soup, cool it down, and store it in the fridge. When ready to eat, simply reheat it on the stove. You can add many herbs and spices to boost the flavor of your soup. Here are some great options: - Fresh parsley or cilantro for a bright taste - A bay leaf for depth - Paprika for a smoky touch - Red pepper flakes for heat - Oregano for a Mediterranean twist Experiment with these herbs to find your favorite flavor combo! This blog covered how to make a simple one-pot vegetable soup. We started with key ingredients and their healthy benefits. I shared cooking steps, tips for sautéing, and how to store your soup. You learned how to customize your soup and explored different variations. In closing, this soup is versatile and easy to make. You can adjust the recipe to fit your tastes. Enjoy your cooking and the delicious results!

Cozy Comfort One-Pot Vegetable Soup

A hearty and nutritious vegetable soup perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups fresh spinach or kale
  • 1 tablespoon lemon juice (optional)
  • as needed fresh herbs (e.g., parsley) for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  • Stir in the minced garlic, and cook for an additional 1 minute until fragrant.
  • Add the sliced carrots, diced celery, and chopped bell pepper to the pot. Sauté the vegetables for about 5 minutes, stirring occasionally.
  • Mix in the diced zucchini and green beans, continuing to sauté for another 3-4 minutes.
  • Pour in the vegetable broth and the can of diced tomatoes (with juices). Stir well to combine all ingredients.
  • Season the mixture with dried thyme, dried basil, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the vegetables are tender.
  • Stir in the fresh spinach or kale, and let it wilt for a few minutes in the hot soup. If desired, add lemon juice for an extra zing.
  • Taste and adjust seasoning before serving.

Notes

Ladle the soup into bowls and garnish with fresh herbs. Serve with crusty bread for a complete meal.
Keyword healthy, one pot, soup, vegetable

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