INGREDIENTS
2 tbsp
olive oil
1
large sweet onion (peeled and diced)
8 cloves
garlic (minced)
2 tbsp
tomato paste (optional)
1 cup
zucchini diced (chopped)
1 cup
celery (chopped (about 2 stalks))
1
medium carrot (peeled and sliced rondelle)
4
medium russet potatoes (peeled and quartered)
1/4
cabbage (chopped)
2
14. 5 ounces cans San Marzano diced tomatoes
1/2 cup
green beans (cut in half)
1 cup
broccoli florets
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
red pepper flakes
1 tsp
salt or to taste
1 tsp
pepper or to taste
6 cups
low-sodium vegetable broth (or more)
3
bay leaves
Fresh parsley leaves finely chopped