Vegetable soup

Ingredients (Serves 6)

• The Aromatics & Base:
  • 2 tbsp olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
• The Veggies:
  • 2 cups green beans, cut into 1-inch pieces (or zucchini, diced)
  • 2 cups diced potatoes (Yukon gold or russet) or 1 cup frozen corn/peas
  • 1 can (14.5 oz) diced tomatoes, undrained
• The Broth & Seasoning:
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 tsp dried Italian seasoning
  • $\frac{1}{2}$ tsp dried thyme
  • 2 dry bay leaves
  • Salt and freshly cracked black pepper, to taste
• The Finishes:
  • 1 can (15 oz) cannellini beans or kidney beans, rinsed and drained (optional, for extra protein)
  • 2 cups fresh baby spinach or chopped kale
  • 1 tbsp fresh lemon juice or apple cider vinegar (to brighten the flavor at the end)
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sauté the Aromatics:
   • Heat the olive oil in a large soup pot or Dutch oven over medium heat.
   • Add the diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
2. Add Garlic and Spices:
   • Stir in the minced garlic, Italian seasoning, thyme, salt, and pepper. Cook for about 1 minute until fragrant, making sure the garlic doesn’t burn.
3. Simmer the Soup:
   • Pour in the vegetable broth, diced tomatoes (with their juices), and add the potatoes, green beans, and bay leaves.
   • Bring the liquid to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 to 20 minutes, or until the potatoes and carrots are fork-tender.
4. Add Beans and Greens:
   • Remove the lid and stir in the canned beans (if using) and the fresh baby spinach or kale.
   • Simmer uncovered for another 3 to 5 minutes until the greens are wilted and the beans are heated through.
5. Finish and Serve:
   • Remove the pot from the heat and discard the bay leaves.
   • Stir in a splash of fresh lemon juice or vinegar to wake up all the flavors. Taste and adjust seasoning with extra salt and pepper if needed.
   • Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread!

Pro Tip: Vegetable soup tastes even better the next day after the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months!