Whole 30 Herbed Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

Golden turmeric-tinted broth carries tender carrots, celery, and green beans through a low simmer until every vegetable turns fork-tender, while garlic and onion build a savory base right from the start. Diced tomatoes add a bright acidity that balances the earthy thyme and oregano, and a handful of baby spinach wilted in at the end brings fresh color and a boost of greens. A splash of apple cider vinegar right before serving wakes up the whole pot, sharpening every flavor without overpowering the vegetables. This one comes together in a single pot, making it an easy weeknight staple that fits neatly into a Whole30 kitchen. Scatter fresh parsley over the top for a little herbal lift, and it's ready to eat as soon as it hits the bowl.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 stalks celery, sliced ¼-inch thick
3 medium carrots, peeled and sliced ¼-inch thick
4 cloves garlic, minced
1 medium zucchini, cut into ½-inch half-moons
2 cups green beans, trimmed and cut into 1-inch pieces
1 can (14 oz) diced tomatoes, no salt added
4 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground turmeric
salt and pepper, to taste
2 cups baby spinach, loosely packed
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
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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