Hearty Vegetable Soup Recipe

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 carrots, sliced
– 2 celery stalks, sliced
– 2 potatoes, diced
– 1 zucchini, diced
– 1 cup green beans, chopped
– 1 can (14.5 ounces) diced tomatoes
– 4 cups vegetable broth
– 2 cups water
– 1 cup cabbage, chopped
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 can (15 ounces) white beans, drained and rinsed
– 1/2 cup frozen peas
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Heat the Olive Oil**: In a large pot, heat the olive oil over medium heat.
2. **Sauté the Aromatics**: Add the chopped onion and cook until it’s translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add the Vegetables**: Stir in the carrots, celery, and potatoes. Cook for about 5 minutes until they start to soften.
4. **Add Remaining Vegetables**: Add the zucchini and green beans, and cook for another 5 minutes.
5. **Add Tomatoes and Broth**: Pour in the diced tomatoes with their juice, vegetable broth, and water. Bring to a boil.
6. **Simmer the Soup**: Once boiling, reduce the heat to low and add the chopped cabbage, thyme, and basil. Simmer for about 20-25 minutes, or until all the vegetables are tender.
7. **Season and Add Beans**: Season the soup with salt and pepper to taste. Stir in the white beans and frozen peas, and cook for another 5 minutes until heated through.
8. **Serve**: Garnish with fresh chopped parsley before serving.

Enjoy your hearty vegetable soup!

If you have any specific preferences or dietary restrictions, feel free to let me know so I can adjust the recipe accordingly.