Herbed Vegetable Soup

Instructions

1. Step 1

   Prepare the vegetables as described, keeping the zucchini and green beans separate from the firmer vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Carrot, 150.0 gr Celery, 30.0 ml Extra Virgin Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, thyme, and rosemary. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 12.0 gr Garlic, 1.0 gr Rosemary

   Cookware: large pot, wooden spoon

4. Step 4

   Add the vegetable broth, tomato, potato, bay leaves, salt, and black pepper. Increase to high heat and bring the soup to a boil.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Canned Tomato, 2.0 gr Ground Black Pepper, 450.0 gr Potato, 9.0 gr Salt, 1500.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat, partially cover the pot, and simmer until the potatoes begin to soften.

   Timer: 10 min (fixed)

   Cookware: large pot

6. Step 6

   Add the zucchini and green beans. Continue simmering uncovered until the potatoes and vegetables are tender.

   Timer: 12 min (fixed)

   Ingredients used: 200.0 gr Green Bean, 300.0 gr Zucchini

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat and discard the bay leaves. Stir in the parsley and lemon juice.

   Ingredients used: 30.0 ml Lemon Juice, 20.0 gr Parsley

   Cookware: large pot, wooden spoon

8. Step 8

   Ladle the soup into bowls and serve hot.

   Cookware: ladle