Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces cremini or shiitake mushrooms, sliced
- 14 ounces canned diced tomatoes or 2 fresh tomatoes, chopped
- 4 cups vegetable broth
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)
- Salt and pepper to taste
- Optional: Leafy greens like spinach or kale
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
- Add minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes until mushrooms release juices.
- Stir in tomatoes and cook until well combined.
- Pour in the vegetable broth and bring to a gentle boil.
- Add herbs, salt, and pepper; let simmer for 20-30 minutes to develop flavors.
- Adjust seasoning as necessary and stir in leafy greens just before serving.
- Serve warm, ideally with crusty bread or a side salad.
Notes
Feel free to adapt the vegetables according to your pantry; this recipe is versatile and forgiving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian