Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 medium carrots, sliced into rounds
  • 2 cups zucchini, diced
  • 2 cups green cabbage, shredded
  • 1 cup green beans, trimmed and cut
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or stockpot. Add the diced onion, celery, and carrots; sauté for 6–8 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color.
  3. Pour in the vegetable broth, dried thyme, and the bay leaf. Bring to a gentle boil, then reduce heat to low.
  4. Stir in the green beans and 1 cup of the diced zucchini. Cover and simmer for 15 minutes, or until carrots are tender.
  5. Stir in the shredded cabbage and the remaining 1 cup of diced zucchini. Cook for an additional 5 minutes until the cabbage is wilted.
  6. Remove the bay leaf. Use an immersion blender to pulse the soup 3–4 times to break down some of the zucchini and thicken the broth.
  7. Stir in the fresh lemon juice and serve.