Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, roughly chopped (approx. 200g)
  • 2 carrots, roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 150g)
  • 4 cloves garlic, smashed (approx. 20g)
  • 1 teaspoon dried thyme (5ml)
  • 1 teaspoon dried rosemary (5ml)
  • 1 bay leaf
  • 8 cups water (approx. 2 liters)
  • 1 teaspoon black peppercorns (5ml)
  • Salt, to taste
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, diced (approx. 200g)
  • 2 carrots, diced (approx. 150g)
  • 2 celery stalks, diced (approx. 150g)
  • 2 cloves garlic, minced (approx. 10g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 4 cups homemade vegetable broth (approx. 1 liter)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (approx. 100g)
  • 1 cup corn kernels (fresh or frozen) (approx. 150g)
  • 1 cup small pasta (such as ditalini or orzo) (approx. 100g)
  • 1/2 cup chopped fresh parsley (approx. 30g)
  • Salt and pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Sauté aromatics (onion, carrots, celery, garlic) in olive oil in the stockpot until softened.
  2. Add thyme, rosemary, bay leaf, peppercorns, and water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, allowing the flavors to meld.
  3. Strain the broth through a colander or fine-mesh sieve, discarding the solids. Season with salt to taste.
  4. Sauté onion, carrots, and celery in olive oil in the saucepan until softened.
  5. Add minced garlic and cook for 1 minute more until fragrant.
  6. Stir in diced tomatoes (undrained) and cook for 5 minutes.
  7. Pour in the strained vegetable broth and bring to a simmer.
  8. Add green beans and corn. Simmer for 10 minutes.
  9. Add the pasta and cook according to package directions, or until al dente.
  10. Stir in fresh parsley. Season with salt and pepper to taste.
  11. Ladle into bowls and garnish with a lemon wedge (optional).