Olive oil - 1 tablespoon Diced Onion - 1 Medium Size Diced Onion - 2 Peeled and diced carrots - 2 Diced celery stalks - 2 Diced bell pepper - 1 Diced zucchini - 1 Green beans - 1 cup Diced tomatoes - 1 can (14 ounces) Vegetable broth - 4 cups Dried thyme - 1 teaspoon Dried basil - 1 teaspoon Salt and pepper As per taste
Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion to the saucepan. Sauté the garlic and onion until they are aromatic.
Add the carrots, celery, bell pepper, zucchini, and green beans to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.
Add the veggie broth and diced tomatoes. Add the dried basil and thyme and stir. Depending on your taste, add salt and pepper to the dish.
Add water as you need and bring the soup to a boil, then turn down the heat. Until the vegetables are soft, simmer the pot with the cover on for around 30 to 40 minutes.
Taste the soup and adjust the seasoning if needed. Remove the pot from the heat and let it cool slightly before serving.