Go Back

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American

Ingredients
  

  • 1 tbsp  olive oil
  • 1 medium, diced, onion
  • 3 minced garlic cloves
  • 1 tbsp  finely chopped fresh rosemary (or 1 teaspoon dried)
  • 1 tbsp  fresh thyme leaves (or 1 teaspoon dried)
  • 1 14 ounce can diced tomatoes
  • 5 cups  vegetable broth
  • 2 tbsps  tomato paste
  • 2 cups  diced red potatoes ( cut them in 1 inch pieces)
  • 1 1/2 cups 1 ½ cups fresh corn kernels 
  • 1 1/2 cups  fresh green beans, cut into 1-inch pieces
  • 1 1/2 cups  chopped zucchini 
  • Salt and pepper to taste

Instructions
 

  • Coat the bottom of a large pot with olive oil and place it over medium heat, add the garlic and onion, saute until soft.
  • Add the rosemary, and thyme. Raise the heat and bring the liquid to a simmer.
  • Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.
  • Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
  • Stir in the green beans and zuchinni and let the mixture to continue simmering for 5 minutes until vegetables are tender.
  • Ladle into bowls and serve.
Keyword summer vegetable soup