Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 8 cups vegetable broth (low sodium)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots, and celery, stirring occasionally for 6–8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the garlic, dried thyme, and dried oregano for 60 seconds until fragrant.
  3. Add the cubed potatoes and smoked paprika, stirring to coat the potatoes in the oil and herbs.
  4. Pour in the vegetable broth and crushed tomatoes. Increase heat to medium-high until the liquid reaches a gentle boil, then immediately reduce to a low simmer.
  5. Cover with the lid and simmer for 30–40 minutes until the potatoes are fork-tender.
  6. Stir in the frozen peas, corn, and cannellini beans. Cook for another 5 minutes.
  7. Turn off the heat and stir in the lemon juice to brighten the flavor.