Rustic Garden Vegetable Soup

A delightful twist on the classic vegetable soup, packed with farm-fresh vegetables, herbs, and rich flavors. Perfect for health-conscious individuals seeking a comforting meal.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, diced

1 large potato, cubed

1 zucchini, sliced

1 cup green beans, trimmed and cut

2 cups diced tomatoes

6 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until onion is translucent.

3. Stir in carrots, celery, potato, zucchini, and green beans; cook for about 5 minutes.

4. Add diced tomatoes, vegetable broth, thyme, and basil. Bring to a boil.

5. Reduce heat, cover, and let simmer for 30 minutes.

6. Season with salt and pepper.

7. Stir in fresh parsley before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.