Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook for 3–4 minutes until softened and fragrant.
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Add Vegetables: Stir in carrots, celery, and zucchini. Cook for another 5 minutes to begin softening the vegetables.
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Add Broth and Seasoning: Pour in diced tomatoes (with juices), vegetable broth, and Italian seasoning. Stir to combine.
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Simmer: Bring the soup to a boil, then reduce the heat and let simmer for 20–25 minutes until the vegetables are tender.
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Finish and Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
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Add Protein: Mix in canned chickpeas or white beans for a heartier soup.
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Veggie Swaps: Add green beans, spinach, kale, corn, or potatoes depending on what you have.
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Spice It Up: Add red pepper flakes or hot sauce for extra heat.
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Fresh Herbs: Toss in fresh thyme or basil at the end for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
