Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup) (200g)
  • 2 carrots, peeled and chopped (about 1 cup) (150g)
  • 2 celery stalks, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (2 tsp)
  • 8 cups vegetable broth (2 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (100g)
  • 1 cup corn kernels (fresh, frozen, or canned) (150g)
  • 1 cup chopped potatoes (Yukon Gold or Russet work well) (200g)
  • 1 cup chopped zucchini or yellow squash (150g)
  • 1 teaspoon dried Italian herbs (5ml)
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped, for garnish (optional)
  • Splash of lemon juice (optional)

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in vegetable broth and add diced tomatoes (undrained). Bring to a boil.
  3. Reduce heat to a simmer. Add potatoes, green beans, and corn. Simmer for 15 minutes, or until potatoes are tender.
  4. Add zucchini (or squash) and Italian herbs. Season with salt and pepper to taste. Simmer for another 10 minutes, or until zucchini is tender.
  5. Taste and adjust seasonings as needed. Add a splash of lemon juice if desired for brightness.
  6. Ladle into bowls and garnish with fresh parsley or chives, if desired.