vegetable soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1 cup spinach or kale, chopped (optional)
• 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed (optional)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
   • Add the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
2. Add the Vegetables and Broth:
   • Stir in the diced zucchini, potato, green beans, and the can of diced tomatoes (with the juice).
   • Pour in the vegetable broth and bring the mixture to a boil.
3. Season the Soup:
   • Add the dried thyme, basil, bay leaf, and salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
4. Optional Add-ins:
   • If using, add the chopped spinach or kale and the drained beans to the pot. Stir to combine and let the soup simmer for another 5 minutes until the greens are wilted and the beans are heated through.
5. Serve:
   • Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley or basil if desired.
6. Enjoy:
   • Serve the soup with crusty bread for a complete meal.