Recipe Index

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium zucchini, sliced into half-moons
• 2 medium tomatoes, chopped
• 1 small chili pepper, finely chopped (seeded for less heat)
• 4 cups vegetable broth
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste

Method

1. Heat the olive oil in a pot over medium heat and cook the onion for 5 minutes until soft.
2. Add the garlic and chili and cook for 1 minute.
3. Stir in the carrots and broth, bring to a boil, and simmer for 10 minutes.
4. Add the zucchini and tomatoes and simmer for 10 to 12 minutes more, until all the vegetables are tender but not mushy.
5. Season with the salt and pepper, taste and adjust the heat, and serve hot.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data