Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic; sauté until soft.
- Stir in the carrots and celery, cooking for about 5 minutes.
- Pour in the vegetable broth and diced tomatoes, then add oregano and basil.
- Season with salt and pepper.
- Bring to a boil and reduce the heat; simmer for 15-20 minutes until vegetables are tender.
- Stir in the spinach or kale and cook until wilted.
- Serve warm.
Notes
For a quicker version, use store-bought vegetable broth and pre-diced vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg