Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 150g Yellow Onion, diced
  • 120g Carrots, sliced into coins
  • 100g Celery, sliced
  • 4 cloves Garlic, minced
  • 300g Yukon Gold Potatoes, cubed
  • 100g Fresh Green Beans, trimmed and cut
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes with juices
  • 6 cups High-Quality Vegetable Broth
  • 2 Bay Leaves
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 cup Frozen Sweet Corn
  • 2 cups Fresh Baby Spinach, chopped
  • 1 tbsp Lemon Juice
  • 0.25 cup Fresh Parsley, chopped

Instructions:

  1. Heat the 2 tbsp olive oil in a heavy bottomed pot over medium heat. Add the 150g of diced yellow onion and sauté for about 5 minutes until translucent and shimmering.
  2. Stir in the 120g of carrot coins, 100g of sliced celery, and 4 cloves of minced garlic. Cook for 3 minutes until the garlic scent fills the room.
  3. Add the 1 tsp oregano, 1 tsp smoked paprika, 1.5 tsp sea salt, and 0.5 tsp cracked black pepper. Toast the spices for 1 minute until they smell fragrant and toasted.
  4. Pour in the 14.5 oz of fire-roasted tomatoes (with juices) and the 6 cups of vegetable broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
  5. Add the 300g of cubed potatoes and the 2 bay leaves. Bring the mixture to a boil, then immediately reduce to a gentle simmer.
  6. Simmer uncovered for 20 minutes. Add the 100g of trimmed green beans and continue to cook for another 10 minutes until the potatoes are fork tender.
  7. Stir in the 1 cup of frozen sweet corn. Cook for 5 minutes until the corn is bright yellow and plump.
  8. Turn off the heat. Fold in the 2 cups of chopped baby spinach, 1 tbsp lemon juice, and 0.25 cup parsley. Stir until the spinach just wilts.