Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, cubed small
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1.5 cups fresh corn kernels
  • 6 cups low-sodium vegetable broth
  • 2 medium zucchini, diced
  • 2 cups fresh cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until onions are translucent and carrots have softened slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the vegetable broth and increase heat to bring the liquid to a gentle boil.
  4. Stir in the cubed potatoes and green beans, then reduce heat to medium-low and simmer for 10–12 minutes until potatoes are almost tender.
  5. Add the corn, zucchini, and cherry tomatoes. Simmer for an additional 5–7 minutes until zucchini is vibrant green and tomatoes begin to soften.
  6. Turn off the heat. Stir in the baby spinach and lemon juice. Season with salt and black pepper to taste.