Ingredients
Scale
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
Instructions
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until translucent.
- Add carrots and celery; cook for about five minutes until softened.
- Stir in diced tomatoes and vegetable broth; bring to a boil then reduce heat to simmer.
- Season with salt, pepper, and herbs as desired; simmer uncovered for about 20 minutes until all vegetables are tender.
- Serve hot with crusty bread or fresh herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 105
- Sugar: 4g
- Sodium: 395mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg