This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.
1tablespoonolive oil + more for drizzlingif desired
1medium oniondiced (about 2 cups)
4medium carrotsdiced (about 1 1/2 cup)
2stalks celerydiced (about 1/2 cup)
1medium clove garlicminced
1/4teaspoonfreshly ground black pepper
1medium or 2 small zucchinidiced
114-ounce can diced tomatoes
1 1/2cupswhite beanssuch as cannellini or pinto beans (or 1 [15-ounce] can)
1/2cupchopped Italian parsley
1tablespoonred wine vinegar
Additional salt and pepper to taste
Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.