Ingredients
Scale
Fresh Vegetables:
2 tablespoons extra virgin olive oil
1 medium onion, diced
4 medium carrots, peeled and sliced
3 celery ribs, sliced
4 garlic cloves, minced
Seasonings:
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Heartiness:
3 Yukon gold potatoes, peeled and diced
1 1/2 cups fresh green beans, chopped
2 (14.5 oz) cans diced tomatoes
2 bay leaves
Broth and Extras:
6–8 cups low-sodium vegetable broth
1 cup frozen corn
1 cup frozen peas
2–3 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Add the Italian seasoning, salt, and pepper, stirring to coat the vegetables.
- Add the diced potatoes, green beans, diced tomatoes (with juices), and bay leaves.
- Pour in 6–8 cups of vegetable broth, depending on your preferred consistency.
- Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, or until the vegetables are tender.
- Stir in the frozen corn and peas, cooking for an additional 5 minutes.
- Remove the bay leaves and stir in the fresh lemon juice and chopped parsley.
- Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes