Description
Savor a refreshing Italian summer soup. This healthy recipe combines fresh ingredients for a delightful taste in every spoonful! Enjoy summer flavors!
2 tablespoons of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 bell pepper, chopped
1 medium zucchini, chopped
1 can (14 ounces) of diced tomatoes
4 cups of vegetable broth
1 teaspoon of dried basil
Salt to taste
Pepper to taste
Fresh basil leaves for garnish
Chop up your bell peppers, zucchini, and onion. Mince the garlic, and get your tomatoes and broth ready.
In a pot, heat some olive oil over medium heat. Add the chopped onions and cook until they’re soft, about five minutes.
Stir in the garlic and bell peppers. Cook for another four to five minutes until the peppers soften a bit.
Add the chopped zucchini and cook for three to four minutes, letting it soften while stirring occasionally.
Add the canned tomatoes and broth to the pot. Stir everything together, letting it simmer for a bit.
Season with basil, salt, and pepper. Let the soup simmer for about 15-20 minutes, stirring occasionally.
Once the soup is ready, ladle it into bowls. You can sprinkle some fresh basil on top for that extra touch.
Notes
A light, refreshing Italian summer soup packed with vibrant veggies and bursting with flavor, perfect for hot days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 150
- Sugar: 4 grams
- Fat: 6 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 5 grams
Keywords: Italian Soup, Summer Soup, Vegan Soup, Healthy Soup, Vegetable Soup
