25-Minute Comforting Veggie Soup

This easy veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.

1 tablespoon olive oil + more for drizzling, if desired
1 medium onion, diced (about 2 cups)
4 medium carrots, diced (about 1 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 medium clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium or 2 small zucchini, diced
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
1 1/2 cups white beans (such as cannellini) or pinto beans (or 1 [15-ounce] can)
1/2 cup chopped Italian parsley
1 tablespoon red wine vinegar
Additional salt and pepper to taste

View the full recipe at Kitchen Treaty →