Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 cup green beans, chopped
1 cup frozen peas
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
2 cups chopped fresh spinach or kale
One lemon’s juice (optional, for added brightness)
Instructions:
Prepare Vegetables: Dice the onion, mince the garlic, peel and slice the carrots, slice the celery, and dice the zucchini.
Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for approximately five minutes, or until it becomes transparent. Cook the minced garlic for a further minute until it becomes aromatic.
Cook Vegetables: Add the carrots, celery, zucchini, green beans, peas, and corn to the pot.
Cook, stirring often, until the veggies start to soften, 5 to 7 minutes.
Add Broth and Seasonings: Pour in the vegetable broth and add the diced tomatoes, dried thyme, dried basil, bay leaf, salt, and pepper. Stir to combine.
Simmer the soup: After bringing it to a boil, lower the heat and simmer it for 20 to 25 minutes, or until the veggies are soft.
Add Greens: Stir in the chopped spinach or kale and cook for an additional 5 minutes until the greens are wilted.
Finish and Serve: Remove the bay leaf and adjust the seasoning with more salt and pepper if needed. For a bright, fresh flavor, stir in the lemon juice just before serving.