Ingredients:

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 medium gold potatoes, cubed
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 cup frozen peas or corn
  • 1 cup frozen green beans, cut into 1-inch pieces
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • salt and black pepper to taste
  • 2 cups fresh baby spinach or kale, chopped
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter or oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the vegetable broth, diced tomatoes (with juices), cubed potatoes, thyme, oregano, and the bay leaf. Increase heat to bring the liquid to a boil, then immediately reduce to a simmer.
  4. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  5. Stir in the frozen peas and green beans. Cook for another 3–5 minutes.
  6. Turn off the heat and fold in the baby spinach and lemon juice. Remove the bay leaf and garnish with fresh parsley.