Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, diced (approx. 150g)
  • 2 medium Carrots, sliced into rounds (approx. 120g)
  • 2 stalks Celery, sliced (approx. 100g)
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 1 lb Yukon Gold potatoes, diced into 1/2 inch cubes
  • 14.5 oz fire-roasted diced tomatoes
  • 1 cup Green beans, trimmed and cut into 1-inch pieces
  • 1 medium Zucchini, diced
  • 1 cup Frozen sweet peas
  • 6 cups Vegetable broth
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 2 Bay leaves
  • 1 tbsp Lemon juice or Red wine vinegar
  • Salt and cracked black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery. Let sit for 60 seconds to develop golden-brown edges, then sauté for 5 minutes until softened.
  2. Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the tomato paste turns a dark brick color and smells slightly nutty.
  3. Stir in the diced potatoes, fire-roasted tomatoes, green beans, vegetable broth, dried oregano, dried thyme, and bay leaves.
  4. Bring the soup to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes until the potatoes are almost tender.
  5. Add the zucchini and frozen sweet peas. Continue to simmer for 5 minutes until all vegetables are tender-crisp.
  6. Remove bay leaves. Stir in the lemon juice (or red wine vinegar). Season with salt and pepper to taste. Garnish with fresh parsley before serving.