1/2 cup chopped Italian parsley to garnish
Heat olive oil in a large saucepan, over medium heat. Add onion, carrots, and garlic….sauté for several minutes then add zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, stirring occasionally.
This soup tastes better on day two, so consider making it the night before if possible!
You can add kidney or black beans as well if you are looking for a heartier soup. Feel free to experiment with different veggies as well.