| Preparation time | 15 min |
| Cooking Time | 40 min |
| Ready In | 55 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
4 tablespoons olive oil2 tablespoons finely minced garlicSalt to taste2 cups carrots, peeled and chopped into rounds (approximately 2 medium)2 cups peeled and diced potatoes2 cups fresh green beans, broken or cut into 3/4-inch pieces2 quarts chicken or vegetable broth4 cups peeled, seeded, and chopped tomatoes2 ears corn, kernels removed1/2 teaspoon freshly ground black pepper1/4 cup packed, chopped fresh parsley leaves1 cup spinach1 to 2 teaspoons freshly squeezed lemon juice
Directions
- Heat olive oil in a large heavy-bottomed stock pot over medium-low heat.
- Once hot, add the garlic, and a pinch of salt until they begin to soften approximately 7 to 8 minutes.
- Add carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer.
- Once simmering, add tomatoes, corn kernels, pepper, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork-tender, approximately 25 to 30 minutes.
- Remove from heat and add the parsley, spinach, and lemon juice.
- Season, to taste, with kosher salt. Serve immediately.