Garden Vegetable Gf Recipe

Prep

Peel and finely dice the onion. Peel and dice the carrots to about 1/4-inch pieces. Trim and thinly slice the celery. Dice the red bell pepper and zucchini into similar 1/2-inch pieces. Trim ends from green beans and cut into 1-inch pieces. Mince the garlic.

Heat a large pot over medium heat. Add the olive oil and let it warm until shimmering (about 1 minute). Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–7 minutes.

Add the red bell pepper, zucchini, and green beans. Continue to sauté for 4–5 minutes until vegetables are slightly tender but still hold shape. Add the minced garlic and cook 30–60 seconds until fragrant, stirring to avoid burning.

Stir in the tomato paste and cook 1 minute to caramelize slightly and deepen flavor.

Add the canned diced tomatoes (with juices) and the vegetable broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits.

Add the dried oregano, dried thyme, dried basil, bay leaf, salt, black pepper, and red pepper flakes. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 18–22 minutes until everything is tender and flavors have melded. Stir occasionally and taste after 15 minutes to adjust seasoning if needed.

Add the frozen peas in the last 3 minutes of cooking so they heat through but remain bright.

Remove the pot from heat. Stir in the chopped parsley and the lemon juice. Discard the bay leaf. If using, stir in the grated Parmesan off heat (or serve on the side).

Ladle the soup into bowls and finish with an extra grind of black pepper and additional parsley if desired. Serve hot.