Italian Vegetable Soup
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 4 Tbsps olive oil (divided)
- 1 large onion (finely chopped)
- 1 clove garlic cloves (crushed)
- 1 large, red Bell pepper (rinsed; seeded and chopped)
- 2 carrots (peeled and chopped)
- 1 cup Corn kernel
- 2 stalks Celery (diced)
- 1 Zucchini (diced)
- salt (to taste)
- peppers (to taste)
- 5 cups vegetable stock
- 4 cups canned Diced tomatoes (drained)
- 2 cups fresh Broccoli (trimmed and finely diced)
- ¼ cup fresh parsley (finely chopped)
Preparation steps
1.
Heat 2 tablespoons olive oil in a large pot. Add the onion and cook over medium heat until onions are soft, about 10 minutes.
2.
Add the garlic, red pepper, carrots, corn, celery, and zucchini. Cook for about 7 to 10 minutes until the vegetables have softened. Season with salt and pepper to taste.
3.
Pour in the stock and tomatoes and bring to a boil. Reduce heat, add the broccoli and simmer for an additional 5 to 10 minutes, or until all the vegetables are tender crisp. Stir in the remaining olive oil. Garnish with parsley and serve.
