Start by chopping the onion, carrots, celery, garlic, potatoes, green beans, and zucchini. Set them aside, ready to be added to the pot.
Sauté the Base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Add Garlic and Spices:
Stir in the minced garlic, dried basil, and dried oregano. Sauté for another minute until the garlic becomes fragrant.
Combine Vegetables and Broth:
Add the diced potatoes, green beans, zucchini, and corn to the pot. Pour in the diced tomatoes (with juices) and the vegetable broth. Stir everything together.
Simmer the Soup:
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until all the vegetables are tender.
Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Serving and Storage Tips
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