Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 Large yellow onion, diced small
  • 3 Cloves garlic, smashed and minced
  • 2 Stalks celery, sliced into 1/4 inch moons
  • 2 Large carrots, peeled and sliced into rounds
  • 1 Medium sweet potato, peeled and cut into 1/2 inch cubes
  • 1 Cup green beans, trimmed and cut into 1-inch pieces
  • 1 Medium zucchini, quartered and sliced
  • 6 Cups organic vegetable broth
  • 1 Can (14.5 oz) fire-roasted diced tomatoes
  • 2 Sprigs fresh rosemary
  • 4 Sprigs fresh thyme
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1/2 Cup fresh Italian parsley, chopped

Instructions:

  1. Warm the oil. Place 2 tbsp extra virgin olive oil in a large pot over medium heat.
  2. Sauté aromatics. Add the diced yellow onion, celery moon slices, and carrot rounds. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Add garlic and herbs. Stir in the 3 cloves of minced garlic, 2 sprigs of rosemary, and 4 sprigs of thyme. Cook for 1 minute until the garlic scent fills the room.
  4. Toss the starch. Add the 1/2 inch cubes of sweet potato and the 1 inch green bean pieces. Stir to coat them in the herb infused oil.
  5. Incorporate tomatoes. Pour in the 14.5 oz can of fire roasted diced tomatoes with their juices.
  6. Add the liquid. Pour in the 6 cups of organic vegetable broth and stir well.
  7. Simmer the base. Increase the heat to bring the soup to a gentle boil, then reduce to low. Simmer for 15 minutes until the sweet potatoes are fork tender.
  8. Add quick cook veggies. Stir in the quartered and sliced zucchini. Cook for an additional 5 minutes until the zucchini is bright green and slightly softened.
  9. Season the broth. Add 1 tsp sea salt and 1/2 tsp cracked black pepper.
  10. Final fresh finish. Turn off the heat and stir in the 1/2 cup of fresh Italian parsley. The heat from the soup will wilt the parsley instantly, releasing its color.