Quick Italian Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 cups fresh spinach, chopped

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook, stirring often, for 5 minutes.
2. Add oregano, basil, salt and pepper, and stir to combine. Cook for 1 minute.
3. Add diced tomatoes and vegetable broth. Bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes.
4. Add cannellini beans and spinach. Simmer for 5 more minutes, or until the vegetables are tender.
5. Serve warm.

Interesting Facts

• Vegetable soup is a great way to get your daily servings of vegetables.
• This soup is vegan, making it a great option for those who follow a plant-based diet.
• This soup is a great way to use up any leftover vegetables you may have in your fridge.