Ingredients:

  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced
  • 1 large carrot, sliced (about 1 cup / 130 g)
  • 1 large zucchini, diced (about 1 cup / 200 g)
  • 1 red bell pepper, diced (about 1 cup / 150 g)
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces (150 g)
  • 4 cups vegetable broth (1 L)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 cup cherry tomatoes, halved (150 g)
  • Salt and pepper to taste
  • Optional: Fresh basil or parsley for garnish

Instructions:

  1. Dice the onion, mince the garlic, and chop the remaining vegetables as specified.
  2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add sliced carrots and cook for 3-4 minutes, stirring occasionally. Stir in diced zucchini, bell pepper, and green beans; sauté for another 5-7 minutes until slightly tender.
  4. Pour in vegetable broth and add thyme. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes.
  5. Add halved cherry tomatoes to the pot. Season with salt and pepper to taste; simmer for an additional 5 minutes.
  6. Ladle the soup into bowls and garnish with fresh herbs if desired.