Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups chicken or vegetable broth
- 1 cup green beans, trimmed and cut
- 2 cups spinach or kale
- Salt and pepper to taste
- Optional: cooked chicken or beans for protein
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables are softened.
- Stir in the can of diced tomatoes with their juices, and pour in the chicken or vegetable broth. Bring to a gentle boil.
- Add your green beans and leafy greens like spinach or kale. Simmer for another 10-15 minutes until vegetables are tender.
- Adjust seasoning with salt and pepper to taste. Serve hot in bowls.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions for up to 3 months and add a splash of water or broth when reheating.
- This soup pairs well with crusty bread or a salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg