Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 cups vegetable broth
  • 14.5 oz canned diced tomatoes, undrained
  • 1.5 cups green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn or peas
  • 2 cups fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Warm the oil. Heat the 2 tbsp extra virgin olive oil in your large pot over medium heat. You want it shimmering but not smoking.
  2. Sauté the mirepoix. Add the diced onion, sliced carrots, and celery. Sauté for 6-8 minutes. Smell checkpoint: The sharp raw onion scent should transform into a mellow, sweet fragrance as they turn translucent.
  3. Introduce the aromatics. Stir in the 4 minced garlic cloves and 1 tbsp tomato paste. Cook for exactly 60 seconds. Visual cue: The tomato paste should darken from bright red to a brick red hue, coating the vegetables.
  4. Add the bulk. Toss in the 1 lb cubed potatoes, 1 tsp dried oregano, 1 tsp dried thyme, and that solitary bay leaf.
  5. Build the broth. Pour in the 6 cups vegetable broth and the 14.5 oz can of diced tomatoes (liquid and all). Crank the heat up to bring it to a rolling boil.
  6. Simmer it down. Immediately reduce the heat to low. Cover the pot and simmer for 10-12 minutes. You are looking for the potatoes to just start becoming tender when pierced with a fork.
  7. Add the quick cookers. Stir in the 1.5 cups green beans and 1 cup frozen corn (or peas). Simmer for another 5-8 minutes.
  8. The green finish. Stir in the 2 cups baby spinach. It will look like a lot, but it will wilt down into almost nothing in about 60 seconds.
  9. Final seasoning. Remove the bay leaf. Stir in the 1 tbsp fresh lemon juice. Give it a taste and add your salt and cracked black pepper.
  10. Serve hot. Ladle into deep bowls and enjoy the steam rising from the surface. Easy Matzo Ball Soup Recipe for 6 Servings — Master the easy matzo ball soup recipe with our step-by-step guide to airy, p...Easy Taco Soup Recipe in 30 Minutes with Ground Beef — Master this easy taco soup recipe with our step-by-step timing guide. Feature...Chicken Pot Pie Soup in 45 Minutes for 6 Servings — Enjoy this creamy Chicken Pot Pie Soup, a hearty homemade dish perfect for we... $img_2$