Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 carrots, peeled and diced (about 1 cup / 120g)
  • 2 celery stalks, diced (about 1 cup / 100g)
  • 1 medium potato, peeled and diced (about 1 cup / 150g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1 cup chopped green beans (about 100g)
  • 1 cup frozen peas (about 120g)
  • 1/2 cup chopped fresh parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
  3. Stir in diced tomatoes (undrained), vegetable broth, Italian seasoning, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
  5. Stir in green beans and frozen peas. Cook for 5 minutes, or until heated through and green beans are tender-crisp.
  6. Taste and adjust seasonings as needed. Garnish with fresh parsley (if using) and serve hot with a squeeze of lemon (optional).