As the weather gets colder, I wanted a healthy soup that warms the body, so I made this one.
I cut the zucchini and green beans into larger pieces so you can enjoy their texture. You can also add short pasta or store it in the fridge to enjoy the next day.
Ingredients
| Onion | 1 |
| Carrot | 1 |
| Celery | 1 stalk |
| Garlic | 1 clove |
| Zucchini | 1 |
| Cabbage | 1/4 |
| Green beans | 100g |
| Canned diced tomatoes | 200g |
| Water | 1L |
| Bouillon cube (consommé) | 1 |
| Bay leaf | 1 |
| Olive oil | 1 tbsp |
| Salt & black pepper | to taste |
| Italian parsley (optional, for topping) | 1 spring |
Instructions
1⃣ Chop the vegetables
Mince the garlic, onion, carrot, and celery.
Slice the zucchini into half-moons, roughly chop the cabbage, and cut the green beans into bite-sized pieces.
2⃣ Sauté the vegetables
Heat olive oil in a pot over low heat. Add garlic, onion, carrot, and celery and sauté for about 10 minutes.
3⃣ Add the remaining vegetables and simmer
Add bay leaf, zucchini, cabbage, green beans, canned tomatoes, water, and consommé cube. Cover and simmer for about 10 minutes until the vegetables are tender.
If you think it looks delicious, share it on Twitter/X! I’d be even happier if you tag me when you post your version!
