INGREDIENTS
1 large onion, chopped
2 tablespoons olive oil
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
★INSTRUCTIONS
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, sauté until softened, about 5 minutes.
Add the carrots and celery, cook for another 5 minutes.
Stir in the zucchini and bell pepper, cook for 3 minutes.
Add the diced tomatoes, vegetable broth, green beans, corn, peas, thyme, basil, and bay leaf.
Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the vegetables are tender.
Season with salt and pepper to taste.
Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Enjoy!