– 2 tablespoons olive oil – 1 onion, chopped – 2 garlic cloves, minced – 2 carrots, sliced – 2 celery stalks, chopped – 1 zucchini, chopped – 1 cup green beans, trimmed and chopped – 1 can (15 oz) diced tomatoes – 4 cups vegetable broth – 1 teaspoon dried thyme – Salt and pepper to taste – Optional: spinach, corn, peas, fresh herbs
1
In a large pot, heat olive oil over medium heat. Sauté chopped onion and garlic until soft and fragrant, about 2–3 minutes.
2
Add carrots, celery, zucchini, and green beans. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
3
Stir in diced tomatoes (with juice), vegetable broth, thyme, salt, and pepper. Bring mixture to a gentle boil.
4
Reduce heat and simmer uncovered for 20–25 minutes, or until all vegetables are tender and flavors are well blended.
5
Add spinach, peas, or corn during the last 5 minutes of cooking. Stir gently until just wilted or heated through.
6
Ladle soup into bowls and garnish with chopped parsley or grated parmesan, if desired. Serve with crusty bread or crackers.