Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced (approx. 1 cup)
  • 2 stalks celery, sliced (approx. 1 cup)
  • 1 medium zucchini, chopped (approx. 1 ½ cups)
  • 1 small potato, peeled and diced (Yukon gold or red potato works well, approx. 1 cup)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (approx. 150g)
  • 1 (14.5 oz / 411g) can diced tomatoes, with juices
  • 6 cups vegetable broth (1.4 liters) (or more for desired consistency)
  • 1 ½ tsp Italian seasoning (7.5ml)
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 ½ cups chopped spinach or kale (optional, added at the end) (approx. 100g)
  • 1 cup frozen peas or corn (approx. 150g) (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened and fragrant (about 5-7 minutes).
  2. Stir in potatoes, zucchini, green beans, diced tomatoes (with juice), Italian seasoning, bay leaf, salt, and pepper.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender (about 20-25 minutes).
  4. Stir in spinach or kale and cook until wilted (about 3-5 minutes).
  5. If using, stir in frozen peas or corn during the last 5 minutes of cooking.
  6. Remove bay leaf. Taste and adjust salt and pepper as needed. Serve hot.