Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into coins
  • 2 medium zucchini, diced
  • 2 cups fresh corn kernels
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 3 cups cherry tomatoes, halved
  • 1 medium Yukon Gold potato, peeled and finely diced
  • 6 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 1/4 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, torn
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and carrots, sautéing until the onions are translucent and the carrots smell slightly sweet (about 5 minutes).
  2. Stir in the garlic and cook for only 60 seconds to avoid burning.
  3. Deglaze the pot with white wine, scraping the bottom to release the browned bits.
  4. Add the diced potatoes and vegetable broth. Bring to a gentle boil, then reduce to a simmer for 8 minutes.
  5. Stir in the green beans, zucchini, and corn. Simmer for an additional 5-7 minutes until the vegetables are tender-crisp.
  6. Stir in the halved cherry tomatoes and cook for 2 minutes until they begin to soften but hold their shape.
  7. Remove the pot from the heat. Stir in the lemon juice, fresh parsley, and basil. Season with salt and pepper.