Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 6 cups low-sodium vegetable broth
  • 2 medium zucchini, diced into half-moons
  • 2 cups fresh corn kernels
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 2 cups fresh cherry tomatoes, halved
  • 1 large carrot, diced
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and carrot and sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
  3. Pour in the white wine, scraping the bottom of the pot to release browned bits, and let the wine reduce by half (about 3 minutes).
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  5. Add the green beans first and simmer for 5 minutes.
  6. Stir in the zucchini and corn; cook for another 5 minutes.
  7. Fold in the cherry tomatoes and simmer for a final 3–5 minutes until the tomatoes begin to soften but still hold their shape.
  8. Remove the pot from heat and stir in the lemon juice, fresh basil, sea salt, and cracked black pepper.