Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
3 carrots, sliced
2 celery stalks, sliced
1/2 head green cabbage, chopped
1 zucchini, chopped (optional)
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
6 cups vegetable broth or water
1 teaspoon dried oregano
1 teaspoon dried basil
Salt & pepper to taste
A squeeze of lemon (optional)
Instructions:
In a large pot, heat olive oil. Sauté onion and garlic for 2–3 minutes.
Add carrots and celery; cook for 5 minutes, stirring occasionally.
Stir in cabbage, green beans, and zucchini if using. Cook another 5 minutes.
Add diced tomatoes (with juice), vegetable broth, oregano, and basil.
Bring to a boil, then lower heat and simmer for 30–40 minutes.
Season with salt, pepper, and a splash of lemon juice.
