This vegetable-packed soup builds its flavor from a simple sauté of onion, celery, carrots, and garlic before simmering with zucchini, green beans, and diced tomatoes in a savory broth. Thyme, oregano, and a touch of turmeric bring warmth and color to every spoonful, while a stir of baby spinach at the end adds freshness and a boost of greens. A splash of apple cider vinegar right before serving brightens the whole pot and keeps the vegetables tasting vibrant rather than heavy. It's a light, brothy bowl that's naturally hearty from the vegetables alone, no grains or thickeners needed to make it satisfying. Finished with a scatter of fresh parsley, it's a comforting, wholesome option that fits easily into a wheat free kitchen.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the carrots and garlic and cook, stirring frequently, until the garlic is fragrant and the carrots begin to soften slightly, about 2 minutes. Watch the garlic closely so it does not brown.
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