Description
A fresh, 30-minute summer soup featuring zucchini, tomatoes, beans, and herbs. Bright, nourishing, and perfect for summer meals.
Ingredients
2 tablespoons sunflower oil
1 medium onion, diced
2 cloves garlic, minced
2 cups chopped tomatoes (fresh or canned)
1 cup green beans, trimmed
1 cup corn kernels, fresh or frozen
1 (15-ounce) can white beans, rinsed and drained
1 small zucchini, diced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth or water
Instructions
Heat sunflower oil in a large pot over medium heat. Sauté onion and garlic until softened.
Add tomatoes, green beans, corn, white beans, and zucchini. Stir well.
Sprinkle basil, parsley, salt, and pepper. Pour in broth or water.
Bring to a gentle simmer. Cook for 12-15 minutes until vegetables are tender but still vibrant.
Taste and adjust seasoning if needed. Serve warm.
Notes
For a heartier version, add diced carrots or potatoes.
Use dried bay leaves instead of canned tomatoes if preferred.
Store in an airtight container for up to 3 days in the refrigerator.