Ingredients
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
3 medium carrots, diced (about 2 cups)
2 to 3 large celery stalks, diced (about 1 1/2 cups)
4 garlic cloves, minced (about 2 tablespoons)
2 teaspoons fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons dried oregano
Pinch of crushed red pepper
Kosher salt (such as Diamond Crystal) and black pepper
2 to 3 Yukon gold potatoes, diced (about 2 cups)
1 tablespoon tomato paste
8 cups (2 quarts) vegetable broth
1 (15-ounce) can diced tomatoes
1 cup frozen or fresh chopped green beans
1 cup frozen or fresh corn kernels
1 cup frozen or fresh green peas
2 cups baby spinach
1/3 cup chopped fresh parsley, plus more for serving
1 tablespoon red wine vinegar
Directions
1
In a large pot or Dutch oven, heat the oil over medium. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes. Add the garlic, thyme, oregano, crushed red pepper, 1 teaspoon salt (or 2 teaspoons if you’re using low-sodium broth) and 1 teaspoon black pepper; cook until the garlic is fragrant, about 1 minute.
2
Add the potatoes and tomato paste and cook, stirring often, until the tomato paste begins to brown on the bottom of the pot, 2 to 3 minutes. Pour in the broth and diced tomatoes with their juices and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 20 to 25 minutes.
3
Stir in the green beans, corn and peas, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.
4
Off the heat, add the spinach, parsley and vinegar, stirring until the spinach is wilted. Taste and season with salt and pepper, if desired. Serve hot, topped with more parsley. (See headnote for more serving suggestions.) Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).
Notes
To freeze soup, cool to room temperature in the pot, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases in a saucepan on the stove. Simmer, partially covered, until heated, adding more water or broth if necessary.