Vegetable Soup 

Simple Ingredients: 

  • 2 Tbsp. Villa Graziella Organic Extra Virgin Olive Oil 

  • 1 ½ cups chopped yellow onion 

  • 2 cups peeled and chopped carrots (about 5) 

  • 1 ¼ cups chopped celery (about 3) 

  • 4 cloves garlic, minced 

  • 4-14.5 oz. cans chicken broth or vegetable broth 

  • 2-14.5 oz. cans diced tomatoes (undrained) 

  • 3 cups peeled and ½-inch thick diced potatoes  

  • 1/3 cup chopped fresh parsley 

  • 2 bay leaves 

  • 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme 

  • 1 tsp. dried basil 

  • 1 tsp. dried oregano 

  • Salt and freshly ground black pepper  

  • 1 ½ cups chopped fresh green beans 

  • 1 ¼ cups fresh corn or frozen 

  • 1 cup fresh or frozen peas 

Easy Directions: 

  1.  Heat olive oil in a large pot over medium-high heat. 

  2. Add onions, carrots and celery and saute 4 minutes, then add garlic and saute 30 seconds longer. 

  3. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. 

  4. Bring to a boil, then add the green beans. 

  5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20-30 minutes. 

  6. Add corn and peas and cook 5 minutes longer.  Serve warm.  Makes 8 servings.   

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RecipesChristi SinclairComment