Vegetable Zucchini Noodle Soup
A cozy, veggie-packed soup with a tomato broth, tender vegetables, and fresh zucchini noodles. Light, comforting, and perfect for busy weeknights.
Servings: 8
Calories: 175kcal
Equipment
- Large pot
- Wooden spoon
- Spiralizer or grater
- Measuring cups and spoons
Ingredients
- 5 tablespoons olive oil
- 1 large onion thinly sliced
- 3 garlic cloves finely grated
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- 2 carrots sliced
- 3 celery stalks diced
- 1 bay leaf
- 8 cups vegetable broth
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 small zucchinis spiralized or grated
- 1 can 28 oz diced tomatoes
- 1 can 17 oz kidney beans, drained
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly browned.
- Stir in the garlic and let it cook for about a minute until fragrant.
- Add the carrots, celery, tomatoes, beans, oregano, thyme, bay leaf, salt, and pepper. Pour in the vegetable broth.
- Let the soup reach a gentle boil, then lower the heat. Simmer for about 15 minutes or until the vegetables are tender.
- Mix in the zucchini noodles and continue cooking for 5 minutes.
- Remove the pot from heat. Take out the bay leaf and let the soup rest for a few minutes.
- Serve warm with fresh herbs or cheese if you like.
Notes
Add lemon juice for extra brightness.
• Store zucchini noodles separately for meal prep.
• Swap kidney beans for chickpeas or white beans.
• Add parmesan for a richer flavor.
• Store zucchini noodles separately for meal prep.
• Swap kidney beans for chickpeas or white beans.
• Add parmesan for a richer flavor.
Nutrition
Calories: 175kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 838mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2123IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 0.3mg
