Description
A hearty and nutritious vegetable bean soup, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 bay leaf
- 1 small zucchini, diced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Add garlic and oregano; cook for 1 minute until fragrant.
- Pour in vegetable broth, white beans, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in diced zucchini and continue to simmer for another 10 minutes until vegetables are tender.
- Remove bay leaf. Stir in fresh parsley and lemon juice. Season with salt and pepper to taste. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Great with crusty bread for dipping!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg