Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 8 cups vegetable broth (2 liters) – low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (150g)
  • 1 cup corn kernels (fresh, frozen, or canned) (150g)
  • 1 cup peas (fresh or frozen) (150g)
  • 1 medium zucchini, chopped (about 1 cup) (150g)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in vegetable broth and add diced tomatoes (undrained). Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes.
  4. Add green beans, corn, and peas. Simmer for another 10 minutes.
  5. Add zucchini, thyme, and rosemary. Season with salt and pepper to taste. Simmer for another 10 minutes, or until all vegetables are tender. Check seasoning and adjust if necessary.
  6. Ladle into bowls and garnish with fresh parsley.