Marry Me Tuscan Vegetable Soup
A delightful vegetable soup packed with flavors and nutrition that fast becomes a family favorite.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the garlic and cook for another minute.
- Add the zucchini, bell pepper, diced tomatoes (with juice), vegetable broth, chickpeas, and Italian seasoning. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes.
- Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Serve hot and garnish with fresh basil.
Notes
If you have leftovers, let the soup cool down and then transfer it to an airtight container. Store it in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through. For a creamier texture, blend part of the soup before adding spinach.