Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil (Or unsalted butter)
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste (Double Concentrate)
  • 8 cups Low Sodium Vegetable Stock
  • 1 (14.5 oz) can Diced Tomatoes, do not drain
  • 2 large Russet or Yukon Gold Potatoes, peeled and cut into 1.5 cm cubes
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves, whole
  • 1 teaspoon Kosher Salt (or to taste)
  • ½ teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 cup Frozen Cut Green Beans
  • 1 cup Frozen Peas
  • 1 cup Green Cabbage (or spinach), loosely packed and shredded
  • ¼ cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Mise en Place: Chop all vegetables to the specified sizes (uniformity helps ensure even cooking). Measure out all liquids and seasoning.
  2. Build the Flavour Base (The Sauté): Heat the olive oil in the stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 7–9 minutes, stirring occasionally, until the vegetables are tender and slightly sweet. Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, allowing the paste to lightly caramelise and deepen in colour.
  3. Deglaze and Simmer: Pour about half a cup of vegetable stock into the pot and scrape up any browned bits stuck to the bottom. Add the remaining stock, the canned diced tomatoes (including juice), dried thyme, and bay leaves. Bring the mixture to a rolling boil, then immediately reduce the heat to a steady simmer.
  4. Cook the Long-Simmering Vegetables: Add the cubed potatoes and the initial measurement of salt and pepper. Cover the pot partially and let the soup simmer for 25 minutes, or until the potatoes are half-way tender.
  5. Incorporate Quick-Cooking Vegetables and Finish: Add the frozen green beans and frozen peas. Continue to simmer for another 15–20 minutes, or until all vegetables are tender throughout. Stir in the shredded cabbage (or spinach) during the last 5 minutes of cooking. Remove the pot from the heat and discard the two bay leaves. Taste the soup and adjust the seasoning (salt and pepper) as needed.
  6. Rest and Serve: Allow the soup to rest, uncovered, for 10–15 minutes off the heat. Ladle into bowls and garnish generously with fresh chopped parsley before serving.