The Base:

2 tbsp Olive oil

1 Medium onion, diced

2 Carrots, diced

2 Celery stalks, sliced

3 cloves Garlic, minced

The Veggies:

1 small head Broccoli, cut into small florets

1 Zucchini, diced

1 cup Green beans, trimmed and cut into 1-inch pieces

1 Bell pepper (red or yellow), diced

2 cups Shredded cabbage or kale (optional, for extra bulk)

The Liquid & Seasoning:

6 cups Vegetable broth (low sodium preferred)

1 can (14 oz) Diced tomatoes (or 2 fresh tomatoes, chopped)

1 tsp Dried oregano or Italian seasoning

Salt & Pepper to taste

1 tbsp Lemon juice (adds that “bright” finish)

Fresh parsley, chopped (for garnish)

Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes until the onions are translucent.

Add Garlic & Spices: Stir in the minced garlic and dried herbs. Cook for 1 minute until fragrant.

Simmer: Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

The Green Goods: Add the broccoli florets, zucchini, green beans, and bell peppers. Simmer for another 8–10 minutes.

Pro Tip: Adding the green vegetables last keeps them vibrant and prevents them from becoming mushy, just like in your photo!

The Finish: Turn off the heat. Stir in the lemon juice and fresh parsley. Taste and add salt or pepper as