Description
A comforting and vibrant soup that combines fresh vegetables and fragrant herbs, perfect for chilly evenings or when feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent and fragrant.
- Stir in the diced carrots and celery, cooking for another 5 minutes until softened.
- Pour in the vegetable broth and add the canned tomatoes, dried basil, and oregano.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste before serving.
- Serve warm, garnished with fresh parsley for that extra touch.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. It freezes well for up to four months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian