This Vegetables and Zoodles Soup is nutritious, delicious and can be adapted with the vegetables you have in your fridge.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
5 tablespoons olive oil
1 large onion thinly sliced
3 finely grated garlic cloves
2 sprigs of oregano
2 sprigs of thyme
1 bay leaf
8 cups vegetable broth
Freshly ground pepper salt
2 sliced carrot
3 celery stalks in small large parsnip cubes
2 large spiral zucchini for zoodles
1 can (796 ml canned tomatoes)
1 can (540 ml red beans)
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the garlic and cook, stirring constantly, until the garlic is very fragrant, about 1 minute.
Add theoregano, thyme, bay leaf and broth. Bring the soup to a boil and cook for 15 minutes to allow the flavors to come together.
Taste the soup and season with salt and pepper; add the carrot, celery and cook for 8 minutes (the vegetables should be very al dente).
Add the zoodles and cook for 1 minute.
Remove from fire. Discard the oregano and thyme sprigs and the bay leaves. Let the soup sit for 5 minutes (the vegetables will soften a little more).