📖 Instructions

1. Prepare the vegetables: Wash and chop all the vegetables. Dice 1 large onion, mince 2 cloves of garlic, chop 2 carrots, 2 celery stalks, and 1 russet potato into small, even pieces. Also, chop 1 cup of green beans and dice 1 (14.5-ounce) can of diced tomatoes.
2. Sauté aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add vegetables and broth: Add the chopped carrots, celery, and potato to the pot. Stir well to combine with the onion and garlic. Pour in 6 cups of vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
4. Simmer the soup: Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender. Check the potatoes with a fork to ensure they are cooked through.
5. Add remaining ingredients: Stir in the chopped green beans and diced tomatoes. Season with 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, salt, and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld.
6. Adjust seasoning: Taste the soup and adjust seasoning as needed. Add more salt, pepper, or herbs to suit your preference. A squeeze of lemon juice can also brighten the flavors.
7. Serve: Ladle the vegetable soup into bowls and serve hot. Garnish with fresh parsley or a dollop of plain yogurt, if desired. Enjoy with a side of crusty bread for dipping. Personally, I like a small sourdough roll. It's just delcious!
8. Make sure to remove from heat