Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 4 medium carrots (peeled and sliced)
- 3 celery ribs (sliced)
- 4 garlic cloves (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes (peeled and diced)
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onions, carrots, and celery. Sauté for 4-5 minutes until softened.
- Stir in garlic, Italian seasoning, salt, and pepper; sauté for an additional 30 seconds.
- Add potatoes, green beans, canned tomatoes (with juices), bay leaves, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes until potatoes are tender.
- Stir in frozen corn and peas; cook for another 5-7 minutes until heated through.
- Turn off heat; mix in fresh lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg