Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (approx. 200g)
  • 3 large carrots, sliced into coins (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 medium Yukon Gold potatoes, 1/2-inch cubes (approx. 300g)
  • 1.5 cups green beans, trimmed and cut into 1-inch pieces (approx. 150g)
  • 1 cup frozen peas or corn (approx. 130g)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups high-quality vegetable stock
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 sprigs fresh thyme
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh lemon juice or sherry vinegar
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery, cooking for 8 minutes until the onions are translucent and the carrots soften slightly.
  2. Stir in the minced garlic, dried oregano, and smoked paprika.
  3. Add the tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rusty red.
  4. Pour in the fire roasted tomatoes and their juices. Use your spoon to scrape the bottom of the pot to release any stuck bits.
  5. Add the diced potatoes, vegetable stock, bay leaves, and thyme sprigs. Bring to a boil, then immediately reduce to a low simmer.
  6. Let the soup simmer uncovered for 20 minutes until the potatoes are tender when pierced with a fork.
  7. Stir in the green beans and frozen peas. Simmer for another 10 minutes until the beans are bright green and just tender.
  8. Remove the bay leaves and thyme sprigs. Stir in the salt, black pepper, and fresh lemon juice.
  9. Fold in the fresh parsley just before ladling into bowls.