Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 8 cups vegetable broth (2 litres)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 large potato, peeled and diced (approx. 250g)
  • 1 sweet potato, peeled and diced (approx. 250g)
  • 1 cup green beans, trimmed and chopped (approx. 100g)
  • 1 cup corn kernels, fresh or frozen (approx. 150g)
  • 1 cup frozen peas (approx. 150g)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Optional: 1/2 cup of small pasta shapes (ditalini, acini di pepe) - (approx. 50g)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more until fragrant.
  2. Pour in vegetable broth and crushed tomatoes. Bring to a simmer.
  3. Add potatoes and sweet potatoes. Simmer for 15 minutes, or until potatoes are almost tender.
  4. Stir in green beans, corn, and peas (and pasta, if using). Cook for another 10-15 minutes, or until all vegetables are tender.
  5. Stir in fresh parsley. Season with salt and pepper to taste. Ladle into bowls and serve hot.