Description
A comforting and nourishing soup perfect for chilly days or when feeling under the weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach
- 1–2 cups cooked rice or quinoa (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 to 7 minutes.
- Toss in the minced garlic and cook for another minute.
- Pour in the vegetable broth and the can of diced tomatoes. Stir in the dried oregano and thyme.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes.
- Taste and season with salt and pepper.
- Stir in the spinach and optional cooked rice or quinoa. Let it cook for another 5 minutes until the spinach wilts.
- Ladle the soup into bowls and enjoy warm, possibly with crusty bread.
Notes
Ensure to adjust seasonings according to your taste preferences. This soup can be easily modified with different vegetables or protein sources.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg