james
Optional Additions
- 1 cup corn
- 1 cup peas
- 1 can white beans or kidney beans
- Fresh spinach or kale
- Grated Parmesan cheese for serving
Instructions
Build the Flavor Base
Heat the olive oil in a Simmer Down Cookware Dutch oven over medium heat.
Add the onion, carrots, and celery and cook until softened, about 5–7 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add the Vegetables
Add the potatoes, zucchini, green beans, cabbage, and diced tomatoes.
Pour in the broth and stir in the Italian seasoning, parsley, bay leaf, salt, and black pepper.
Simmer the Soup
Bring the soup to a gentle boil, then reduce heat to low.
Cover partially with the Dutch oven lid and simmer for 35–45 minutes, stirring occasionally, until the vegetables are tender and the broth is rich and flavorful.
Finish the Soup
If using optional additions such as corn, peas, beans, spinach, or kale, stir them in during the final 10 minutes of cooking.
Remove the bay leaf before serving.
Serve
Ladle hot soup into bowls and top with Parmesan cheese if desired.
Serve with warm bread or crackers.
Enjoy!