Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 stalk celery, sliced
  • 2 medium carrots, sliced into rounds
  • 1 cup zucchini, cubed
  • 1 cup cauliflower florets, bite-sized
  • 2 cups fresh spinach, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (400ml) diced tomatoes, no salt added
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large stock pot. Add the diced onion, celery, and garlic; sauté for 5–7 minutes until onions are translucent and fragrant. Note: Don't let the garlic brown too quickly or it'll turn bitter.
  2. Stir in the carrots, cauliflower, and zucchini. Cook for 3 minutes until the edges of the vegetables just start to soften.
  3. Pour in the vegetable broth and diced tomatoes. Add the oregano and bay leaf.
  4. Bring the liquid to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 15–20 minutes until the carrots are tender when pierced with a fork.
  5. Stir in the green beans and spinach. Simmer for 2–3 minutes until the spinach has wilted into the broth.
  6. Remove the bay leaf.
  7. Season with sea salt and black pepper.
  8. Taste and adjust salt if needed.