Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 stalks (60g) celery, sliced
  • 2 medium (300g) zucchini, diced into half-moons
  • 2 cups (250g) fresh corn kernels
  • 1 cup (130g) green beans, trimmed and cut into 1-inch pieces
  • 2 medium (300g) gold potatoes, peeled and cubed small
  • 1 can (14.5 oz / 411g) diced tomatoes with juice
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1/2 cup (120ml) dry white wine
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (15g) fresh basil, chiffonade

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or stock pot. Add the diced onion and sliced celery, stirring frequently until the onions are translucent and the celery softens. Stir in the minced garlic for the final 30 seconds until fragrant.
  2. Deglaze the pot with the dry white wine, scraping the bottom with a wooden spoon to lift caramelized bits. Add the cubed gold potatoes, trimmed green beans, and dried oregano. Pour in the low-sodium vegetable broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
  3. Stir in the diced zucchini and fresh corn kernels. Simmer for an additional 8–10 minutes until the vegetables are tender but still hold their shape.
  4. Turn off the heat. Stir in the salt, black pepper, and fresh basil chiffonade immediately before serving to preserve the herb oils.