Name: Busy Day Vegetable & Bean Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 3 carrots, peeled and sliced; 2 stalks celery, sliced; 1 zucchini, chopped; 1 red bell pepper, chopped; 1 can (15 oz) diced tomatoes; 1 can (15 oz) kidney beans, rinsed and drained; 4 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper, to taste; 2 cups baby spinach leaves; Optional: Parmesan cheese, grated (for serving)

Description

This Busy Day Soup is a great way to get a nutritious meal on the table quickly, with minimal fuss but plenty of flavor and health benefits. Enjoy your cooking and the delicious results!

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 stalks celery, sliced
1 zucchini, chopped
1 red bell pepper, chopped
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, rinsed and drained
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
2 cups baby spinach leaves
Optional: Parmesan cheese, grated (for serving)

Instructions

Heat Oil: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
Add Vegetables: Add the carrots, celery, zucchini, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Incorporate Tomatoes and Beans: Stir in the diced tomatoes and kidney beans.
Add Broth and Seasonings: Pour in the vegetable broth and add basil and oregano. Season with salt and pepper to taste. Bring the mixture to a boil.
Simmer: Reduce the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
Add Spinach: A few minutes before serving, add the baby spinach leaves and stir until they wilt.
Serve: Ladle the soup into bowls and, if desired, sprinkle grated Parmesan cheese over the top.

Notes

Feel free to substitute any of the vegetables with whatever you have on hand, such as potatoes, squash, or mushrooms.
This soup freezes well. Cool completely and store in freezer-safe containers for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Serving Size: This recipe serves 6 people.
Calories: Approximately 200 calories
Sugar: 5g
Sodium: 300mg
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: quick soup ideas, fast meal solutions, easy soup recipes