Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 Tablespoon All-Purpose Flour
  • 1/2 cup Dry White Wine (optional, substitute with broth)
  • 8 cups Low Sodium Vegetable Broth
  • 1 lb Yukon Gold Potatoes, peeled and cubed
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 large Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 cup Fresh Green Beans, trimmed and chopped
  • 4 cups packed Fresh Spinach or Kale
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat oil and butter in a large heavy-bottomed stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until softened and slightly translucent.
  2. Add minced garlic, dried thyme, salt, and pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  3. If using, pour in the white wine. Scrape up any browned bits from the bottom of the pot and let the liquid reduce by half (about 2 minutes).
  4. Add the vegetable broth, diced potatoes, canned tomatoes (with juice), and bay leaves. Bring the mixture to a boil, then immediately reduce heat to a gentle simmer.
  5. Cover loosely and simmer for 20–25 minutes, or until the potatoes are easily pierced with a fork.
  6. Stir in the fresh green beans. Continue simmering, uncovered, for another 5–7 minutes until the green beans are tender-crisp.
  7. Remove and discard the bay leaves. Stir in the fresh spinach or kale until just wilted (1–2 minutes). Taste the soup and adjust salt and pepper as needed.
  8. Ladle into bowls and garnish generously with the reserved fresh parsley.