Get the veggies sautéed: Warm the olive oil in a big saucepan over medium heat. Stir in the garlic, carrots, celery, and onion that have been diced. For around five to seven minutes, tossing the veggies every so often, until they begin to soften.
Combine all of the remaining veggies: Cook, stirring occasionally, for another three to four minutes, or until the cabbage, green beans, and zucchini (if using) start to soften.
Season with salt and pepper, then add the chopped tomatoes from the can, along with the vegetable broth, thyme, basil, bay leaf, and bay leaf. Simmer the soup for about 20 minutes, or until the veggies are soft, after bringing it to a boil.
Add the frozen corn or peas and, if using, spinach or kale, and then finish the soup with the greens and peas or corn. Toss in another 5 minutes of cooking time, or until the soup is hot and the greens have wilted.
Add more salt, pepper, or herbs according to your taste after tasting the soup. Take out the bay leaf just before you serve.
Arrange some fresh parsley on top of each bowl of vegetable soup before serving. To round up the dinner, serve with some crusty bread and a side salad.
Advice on Making the Recipes:
Make it your own by substituting potatoes, bell peppers, or squash with other veggies you like or happen to have on hand. To make it heartier, you may add beans or pasta.
Get a head start: You can keep this soup in the fridge for up to four days or in the freezer for three months; it keeps nicely both ways.
Enhance the taste: Just before serving, add a splash of balsamic vinegar or lemon juice for a more robust flavor.
Here are the details of the recipe:
Half an hour for preparation
Cooking Time: Half an hour
About 6 to 8 servings
In addition to providing much-needed comfort, this vegetable soup is an excellent source of fiber, vitamins, and minerals. It's the ideal way to stay warm on cold days and provide your body with healthy nutrients. Make this delectable and simple recipe a regular part of your healthy dinner rotation and enjoy!
