Make Versatile veg soup in new way

Here’s a simple and adaptable recipe that you can customize based on your preferences and the ingredients you have on hand.

Ingredients: versatile veg soup

– 2 tablespoons olive oil

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 2 carrots, diced

– 2 celery stalks, diced

– 1 bell pepper (any color), chopped

– 1 zucchini, diced

– 1 cup green beans, chopped

– 1 can (14 oz) diced tomatoes

– 6 cups vegetable broth

– 1 cup cabbage, shredded

– 1 cup spinach or kale, chopped

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– Salt and pepper to taste

– Optional: 1 cup cooked pasta or rice

Instructions: versatile veg soup

1. Saute Vegetables:

   – In a large pot, heat the olive oil over medium heat.

   – Add the chopped onion and garlic. Saute until softened and fragrant.

2. Add Base Vegetables:

   – Add carrots, celery, bell pepper, zucchini, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally.

3. Add Tomatoes and Broth:

   – Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.

4. Season:

   – Add dried thyme, oregano, salt, and pepper. Adjust the seasonings to taste.

5. Simmer:

   – Let the soup simmer for about 15-20 minutes until the vegetables are tender.

6. Add Greens:

   – Stir in the shredded cabbage and chopped spinach or kale. Cook for an additional 5 minutes until the greens are wilted.

7. Optional: Add Pasta or Rice:

   – If you want a heartier soup, add cooked pasta or rice at this stage.

8. Adjust Consistency:

   – If the soup is too thick, you can add more broth. If it’s too thin, let it simmer a bit longer to reduce.

9. Taste and Adjust:

   – Taste the soup and adjust the seasonings if needed.

10. Serve:

– Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs or a sprinkle of grated Parmesan cheese.