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In a large pot, heat olive oil over medium heat.
Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until softened.
Stir in the bell peppers and garlic. Cook for another 2-3 minutes.
Add the zucchini, green beans, diced tomatoes, and vegetable broth.
Season with oregano, basil, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer gently for 25-30 minutes until all vegetables are tender.
Stir in the spinach or kale in the last 5 minutes of cooking.
Optional: Add a squeeze of fresh lemon juice before serving for a bright, refreshing finish.
Serving and Storage Tips:
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