Herb Vegetable Soup - cooking recipe

Ingredients

1 medium onion
3 medium carrots
3 garlic cloves
4 medium celery ribs
1 tablespoon olive oil
4 cups chicken broth
8 ounces mushrooms
4 ounces tomatoes
4 small zucchini
1 tablespoon dried basil
1 tablespoon dried leaf thyme

Preparation

Dice onion, carrots, and celery.
In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
Mince and add the garlic. Saute for 2 minutes more.
Dice and add the mushrooms. Saute for 3 minutes more.
Add the thyme and basil, stir to combine.
Add the chicken broth. Bring to a boil.
Reduce heat and simmer until vegetables are soft (about 15 minutes).
Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
Simmer until the zucchini is soft but not mushy, about 5-10 minutes.