Vegetables
2 tablespoons olive oil

1 large yellow onion, diced

3 cloves garlic, minced

3 medium carrots, peeled and sliced

3 celery stalks, diced

1 medium zucchini, diced

1 cup green beans (fresh or frozen), trimmed and chopped

1 large russet potato or 2 red potatoes, diced

1 cup frozen corn

1 cup frozen peas

1 (15 oz) can diced tomatoes with juices

Broth & Flavor
6 cups vegetable broth (low sodium if preferred)

1/2 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt (to taste)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for heat)

1 bay leaf

Add-Ins (Optional but Recommended)
1 (15 oz) can white beans or kidney beans, drained and rinsed

1/2 cup small pasta (e.g., ditalini, elbow) or cooked rice

1 tablespoon tomato paste (for depth of flavor)

1 tablespoon lemon juice or red wine vinegar (to brighten at the end)

Fresh parsley or basil, for garnish

Grated Parmesan cheese (for serving, optional)

🍳 Equipment
Large soup pot or Dutch oven

Wooden spoon

Ladle

Cutting board & sharp knife

see next page 💕👇

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