Italian Garden Soup
In a large pot over medium heat, heat olive oil. Add onion, celery, red pepper, squash, zucchini, and garlic and cook, stirring often, for about 10 minutes until onion is slightly soft.
Add broth, tomatoes, bay leaf, basil, oregano, thyme, and pepper to the mixture. Bring to a boil over high heat. Reduce heat and cover to let simmer for 20-30 minutes. Discard bay leaf and serve.
Looking to make this soup a meal? Add a can of chickpeas or ground turkey or beef into the soup while cooking.
Serving Size 1 Cup
- Amount Per Serving
- Calories 78
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 5g2%
- Sugars 3g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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