Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups) (200g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 2 stalks celery, chopped (about 1 cup) (100g)
  • 1 medium carrot, chopped (about ¾ cup) (75g)
  • 8 cups (2 liters) low-sodium chicken broth or vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 medium zucchini, chopped (about 1 ½ cups) (150g)
  • 1 medium yellow squash, chopped (about 1 ½ cups) (150g)
  • 1 cup chopped green beans (100g)
  • 1 cup chopped cauliflower florets (100g)
  • ½ cup chopped bell pepper (any color) (50g)
  • 2 tablespoons fresh parsley, chopped (30 ml)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, garlic, celery, and carrot. Sauté until softened, about 5-7 minutes.
  2. Pour in chicken or vegetable broth and add diced tomatoes, Italian herbs, salt, and pepper. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
  4. Add zucchini, yellow squash, green beans, cauliflower, and bell pepper.
  5. Cover and simmer for another 15-20 minutes, or until the vegetables are tender.
  6. Stir in fresh parsley. Serve hot with lemon wedges, if desired.