Anti Inflammatory Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

Anti Inflammatory Classic Vegetable Soup

This bright, brothy vegetable soup is built for cooler days and easy weeknight repeats. Olive oil, onion, carrots, and celery form a gentle aromatic base, while garlic and tomato paste deepen the flavor before broth, diced tomatoes, and tender Yukon Gold potatoes go in for a slow simmer. Green beans, zucchini, and sweet corn round things out with color and texture, and a finish of fresh parsley keeps the bowl light and herby. Every ingredient here is whole, simply prepared, and easy on the system, which makes this a genuinely solid choice for an anti-inflammatory way of eating. It's the kind of soup you can make on a Sunday and lean on all week, packed with vegetables in every spoonful.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth or vegetable broth
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
1 cup frozen corn kernels
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.

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