Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 cups vegetable broth (2 liters)
  • 1 (14.5-ounce) can diced tomatoes, undrained (400g)
  • 1 large russet potato, peeled and diced (about 2 cups)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup chopped zucchini or yellow squash
  • 1 cup chopped kale or spinach
  • 1/2 cup pearl barley or orzo pasta (optional, for added heartiness)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in stockpot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes, stirring occasionally. Add garlic, thyme, rosemary, and red pepper flakes (if using); cook for 1 minute more until fragrant.
  2. Pour in vegetable broth and add diced tomatoes (with their juice). Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add potato and pearl barley/orzo (if using). Simmer for 15 minutes, or until potato is almost tender.
  4. Add green beans, corn, and zucchini/squash. Simmer for another 10 minutes, or until vegetables are tender-crisp.
  5. Stir in kale or spinach. Cook until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Serve hot with lemon wedges, if desired.