SafePlates

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced (about 1 1/2 cups or 180g)
• 2 celery stalks, sliced (about 1 cup or 120g)
• 1 large potato, peeled and diced (about 1 1/2 cups or 225g)
• 1 zucchini, diced (about 1 cup or 130g)
• 1 can (14.5 oz or 410g) diced tomatoes
• 6 cups (1.4L) low-sodium vegetable broth
• 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried basil
• 1/2 teaspoon (2.5g) salt, or to taste
• 1/4 teaspoon (1g) black pepper
• 1 cup (150g) frozen green beans
• 1 cup (150g) frozen corn kernels
• 2 tablespoons (8g) chopped fresh parsley (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the garlic, carrots, and celery. Cook for another 3 minutes, stirring occasionally.
4. Add the diced potato and zucchini. Cook for 2 more minutes.
5. Pour in the diced tomatoes (with their juice) and vegetable broth.
6. Stir in the dried thyme, dried basil, salt, and black pepper.
7. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
8. Add the frozen green beans and corn. Simmer for another 10 minutes, or until all vegetables are tender.
9. Taste and adjust seasoning if needed. Stir in fresh parsley if using.
10. Serve hot with your favorite bread or crackers.

Tip

For extra flavor, add a squeeze of lemon juice before serving or top with freshly grated Parmesan cheese (if not vegan).