Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 1/2 cups) (approx 200g)
  • 2 carrots, peeled and chopped (about 1 cup) (approx 150g)
  • 2 celery stalks, chopped (about 1 cup) (approx 150g)
  • 2 cloves garlic, minced (around 2 teaspoons) (approx 6g)
  • 8 cups vegetable broth (2 litres) (organic, low sodium recommended)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup green beans, trimmed and chopped (150g)
  • 1 cup corn kernels (fresh or frozen) (150g)
  • 1 cup peas (fresh or frozen) (150g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste (approx 1-2 teaspoons each)
  • Optional: 1/2 cup chopped fresh parsley, for garnish (approx 25g)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and 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. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add green beans, corn, and peas to the pot. Stir in thyme, rosemary, and bay leaf. Season with salt and pepper.
  4. Simmer for 20-25 minutes, or until vegetables are tender. Taste and adjust seasoning as needed.
  5. Remove bay leaf before serving. Ladle soup into bowls and garnish with fresh parsley, if desired.