Description
A quick and healing Italian soup that provides comfort and nourishment.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced carrots and celery, cook for 5 minutes.
- Stir in diced tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- If using, add pasta and cook until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add any leftover vegetables or proteins you have on hand.
- For a creamier texture, blend a portion of the soup before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg