Ingredients:

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion (about 1 medium)
• 2 cups carrots, peeled and chopped (about 5 medium)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 4 cans (14.5 oz each) low-sodium chicken or vegetable broth
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 3 cups potatoes, peeled and diced into 1/2-inch cubes (about 3 medium potatoes)
• 1/3 cup fresh parsley, chopped
• 2 bay leaves
• 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups green beans (fresh or frozen), chopped
• 1 1/4 cups corn (fresh or frozen)
• 1 cup peas (fresh or frozen)

Instructions:

1. Heat the Olive Oil:
   • In a large pot, heat olive oil over medium-high heat.
2. Sauté the Vegetables:
   • Add chopped onions, carrots, and celery.
   • Sauté for about 4 minutes, then add garlic and cook for an additional 30 seconds.
3. Add the Broth and Seasonings:
   • Pour in the broth and add the diced tomatoes, potatoes, parsley, bay leaves, and thyme.
   • Season with salt and pepper to taste.
4. Bring to a Boil:
   • Bring the mixture to a boil.
   • Once boiling, add the green beans.
5. Simmer:
   • Lower the heat to medium-low, cover, and simmer for 20 to 30 minutes, or until the potatoes are tender.
6. Add Corn and Peas:
   • Stir in the corn and peas, cooking for another 5 minutes.
7. Serve:
   • Serve the soup warm, and enjoy!

Tips to Enhance Flavor:

• Add more dried herbs or increase the thyme for a stronger flavor. Other great herbs to try are basil, oregano, rosemary, marjoram, or Italian seasoning.
• For an extra rich taste, use homemade chicken stock or vegetable broth.
• If you're using fresh corn, consider adding a cob (with kernels cut off) while simmering for a deeper flavor.
• Adding a parmesan rind while simmering the soup, then removing it with the bay leaves, infuses a delicious savory note.
• Top each serving with grated parmesan and a drizzle of extra virgin olive oil for a finishing touch.

Nutrition