Ingredients (Serves 6)
Vegetables
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 cup green beans, chopped
1 red bell pepper, diced
1½ cups chopped tomatoes (fresh or canned, no sugar added)
2 cups leafy greens (spinach, kale, or Swiss chard)
Broth & Seasoning
6 cups low-sodium vegetable broth
1 teaspoon sea salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon turmeric
¼ teaspoon red pepper flakes (optional)
1 bay leaf
Optional Add-ins
1 cup cooked beans (white beans or chickpeas)
½ cup quinoa or brown rice (cooked)
Juice of ½ lemon (for brightness)
Instructions
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Build the vegetable base
Add carrots, celery, zucchini, green beans, and bell pepper. Sauté for 5 minutes, stirring occasionally.
Add broth and seasoning
Pour in vegetable broth. Add tomatoes, salt, pepper, thyme, oregano, turmeric, red pepper flakes, and bay leaf. Stir well.
Simmer
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
Finish with greens
Stir in leafy greens and optional beans or grains. Simmer 5 more minutes until greens are wilted.
Brighten and serve
Remove bay leaf. Add lemon juice if using. Taste and adjust seasoning. Serve warm.