Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and diced
- 3 celery stalks, sliced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 cup cooked pasta or rice
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: cooked chicken, beans, or greens
Instructions
- Chop the onion, garlic, carrots, and celery as described in the ingredients list.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add diced carrots and celery to the pot. Cook for 5 minutes, then pour in vegetable broth and diced tomatoes. Bring to a boil.
- Reduce heat to low, add dried thyme, salt, and pepper. Cover and simmer for 20-30 minutes until vegetables are tender.
- Stir in cooked pasta or rice. For extra protein, add cooked chicken or beans. Adjust seasoning as needed. Serve hot.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freezes well—transfer to freezer-safe bags or containers and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian can be vegan if using vegetable broth and skipping animal proteins
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg