Instructions
- Heat Olive Oil in a large pot or Dutch oven over medium heat.
- Add Onion, Carrots, and Celery from the Vegetables group and cook until softened, about 5-7 minutes.
- Add Potatoes from the Vegetables group and cook for another 5 minutes.
- Pour in Vegetable Broth from the Broth & Seasoning group, and add Thyme, Rosemary, Salt, Pepper, and Bay Leaf.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Add Peas, Green Beans, and Zucchini from the Vegetables group and cook for an additional 5-10 minutes, or until tender-crisp.
- Remove Bay Leaf before serving.
