Ingredients:

  • 3 tablespoons (45 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 400g (14 oz) Waxy Potatoes, peeled and diced
  • 1 can (400g / 14.5 oz) Tinned Diced Tomatoes, undrained
  • 5 litres (6 cups) Vegetable Stock (low sodium)
  • Fine Sea Salt & Freshly Ground Black Pepper, To taste
  • 1 medium Courgette (Zucchini), diced
  • 100g (3.5 oz) Green Beans, trimmed and cut into 2 cm pieces
  • ¼ cup (10g) Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Mise en Place: Dice all vegetables and measure out all liquids and seasonings. (This ensures a smooth cooking process.)
  2. Sauté the Aromatics: Heat olive oil in the Dutch oven over medium-low heat. Add the diced onion, carrots, and celery. Sauté gently for 10–12 minutes, stirring occasionally, until the vegetables are very soft and translucent, but not browned.
  3. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and bay leaves. Cook for 1 minute until fragrant.
  4. Introduce Hard Vegetables: Add the diced potatoes to the pot. Stir well to coat them in the aromatic oil base. Cook for 2 minutes.
  5. Deglaze and Add Liquid: Pour in the can of diced tomatoes (including the juice) and the vegetable stock. Scrape the bottom of the pot with your spoon to lift any sticky bits.
  6. Initial Simmer: Bring the soup to a vigorous boil, then immediately reduce the heat to a low simmer. Season lightly with salt and pepper. Cover the pot and simmer for 25 minutes, or until the potatoes are tender when pierced with a fork.
  7. Add Softer Vegetables: Stir in the diced courgette and green beans. Return the soup to a simmer (uncovered) and cook for an additional 8–10 minutes. The vegetables should be bright green and crisp-tender.
  8. Final Adjustment: Remove and discard the bay leaves. Taste the soup. Add more salt, pepper, or a pinch of sugar (if needed) until the flavour is fully balanced.
  9. Serve: Ladle the soup into bowls, scattering generously with fresh chopped parsley just before serving.