Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup green beans, cut into 1-inch pieces
2 cups chopped cabbage
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz / 410 g) diced tomatoes
2 tbsp tomato paste
6 cups vegetable or chicken broth
1 tsp Italian seasoning
1 bay leaf
Salt and black pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat. Sauté the onion and carrots for 5 minutes.
Add the garlic and celery; cook for 1 minute.
Stir in the tomato paste and cook for another minute.
Add the diced tomatoes, broth, potatoes, green beans, cabbage, corn, Italian seasoning, and bay leaf.
Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the vegetables are tender.
Season with salt and pepper. Remove the bay leaf before serving.
Optional additions
1 cup cooked beans (kidney or cannellini)
Cooked shredded chicken or ground beef
Fresh parsley for garnish
Serve hot with crusty bread or crackers.