Ingredients:

  • 1 tbsp Olive Oil (15ml)
  • 1 large Onion, chopped (approx. 1 cup diced)
  • 2 cloves Garlic, minced
  • 2 Carrots, peeled and diced (approx. 1 cup diced)
  • 2 Celery stalks, diced (approx. 1 cup diced)
  • 1 Red Bell Pepper, cored, seeded, and diced (approx. 1 cup diced)
  • 1 (14.5 oz) can Diced Tomatoes, undrained (411g)
  • 6 cups Vegetable Broth (1.4L)
  • 1 cup Green Beans, trimmed and cut into 1-inch pieces (approx. 150g)
  • 1 cup Corn Kernels, fresh or frozen (approx. 150g)
  • 1 cup Canned Navy Beans, rinsed and drained (approx. 170g)
  • 1/2 cup chopped Fresh Parsley
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • Salt and Pepper to taste
  • Optional: Lemon wedges for serving

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery and sauté until softened (about 5-7 minutes). Add garlic and sauté for another minute until fragrant.
  2. Stir in diced tomatoes and vegetable broth. Bring to a simmer.
  3. Add green beans, corn, and navy beans. Stir in parsley, oregano, basil, salt, and pepper.
  4. Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender.
  5. Taste and adjust seasonings as needed. Serve hot with a squeeze of lemon, if desired.