Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 1 cup green beans, trimmed and cut
  • 1 cup cauliflower florets, bite-sized
  • 1 can diced tomatoes, with juices
  • 8 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 cups fresh spinach, chopped
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large stockpot or Dutch oven.
  2. Add the diced onion, sliced carrots, and sliced celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, cauliflower florets, trimmed green beans, and diced tomatoes. Stir to coat the vegetables in the oil.
  5. Pour in the vegetable broth and add the dried thyme, dried oregano, bay leaf, salt, and black pepper.
  6. Bring the mixture to a boil, then immediately reduce heat to low. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
  7. Stir in the frozen peas and chopped spinach. Cook for 2–3 minutes until the spinach has wilted and the peas are bright green.
  8. Remove the pot from heat, stir in the lemon juice, and garnish with chopped fresh parsley.