Vegetable Soup Recipe

Prepare vegetables

Wash, peel and dice the onion, carrots, celery, potato (if using), zucchini and trim/cut the green beans into 1-inch pieces. Mince the garlic.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and let warm until shimmering (about 1 minute).

Add the diced onion, carrots and celery to the pot (the mirepoix). Sauté, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

Add the minced garlic and sauté for 30–60 seconds until fragrant, taking care not to brown the garlic.

Add the diced potato, zucchini and green beans. Stir to combine and cook 2–3 minutes just to start softening the vegetables.

Pour in the canned diced tomatoes with their juice and the vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add the bay leaves, dried thyme, dried oregano, kosher salt, black pepper and red pepper flakes (if using). Stir to distribute seasonings evenly.

Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce heat to low to maintain a simmer. Partially cover the pot with a lid.

Simmer until all vegetables are tender when pierced with a fork, about 18–22 minutes. Stir occasionally and taste halfway through to adjust seasoning as needed.

If the soup becomes too thick, add up to 1 cup additional vegetable broth or water to reach your desired consistency.

Remove the pot from heat. Discard the bay leaves.

Stir in the frozen peas (no need to thaw) and let the residual heat warm them for 2–3 minutes so they stay bright and slightly firm.

Add the chopped fresh parsley and lemon juice. Taste and adjust salt, pepper or lemon as desired.

Ladle soup into bowls and sprinkle with grated Parmesan, if using. Serve hot with crusty bread.