👩🍳 Instructions
-
1
Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.
-
2
Stir in the minced garlic, dried thyme, and bay leaf. Cook for another minute until fragrant, being careful not to burn the garlic.
-
3
Pour in the canned diced tomatoes (undrained), vegetable broth, and water. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until carrots are tender.
-
4
Stir in the diced zucchini. Continue to simmer for 3-5 minutes, until the zucchini is tender-crisp. Add the baby spinach and stir until it wilts completely into the soup.
-
5
Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving hot.
💡 Notes
For added protein, consider stirring in a can of drained and rinsed cannellini beans or chickpeas during the last 5 minutes of cooking. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days, or can be frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
6g
Total Fat
8g
Saturated Fat
1g
Carbs
20g
Fiber
6g
Sugar
7g
Sodium
550mg
Cholesterol
0mg
