Vegetable Soup

Ingredients

• 2 tbsp.extra-virgin olive oil
• 2 tbsp. unsalted butter
• 1 tsp.dried basil
• 1 tsp.dried thyme
• 1/4 tsp.crushed red pepper flakes (optional)
• 1 medium yellow onion, finely chopped
• 12 cloves garlic, 6 grated, 6 sliced, divided
• 3 tsp.kosher salt, divided
• 1 c.halved grape tomatoes
• 2 tbsp.vegetable bouillon paste
• 2large carrots, sliced into 1/4″-thick rounds
• 2large celery stalks, sliced 1/4″ thick
• 8 oz.honey gold or marble potatoes, quartered (about 2 c.)
• 4 oz.fennel bulb, fronds removed, bulb coarsely chopped
• 1Parmesan rind
• 1 c.frozen corn
• 1 c.frozen green beans
• 1 c.frozen peas
• 1/3 c.chopped fresh Italian parsley

Directions

• 1. Step 1In a large pot over medium heat, heat oil and butter until butter melts. Add basil, thyme, and red pepper (if using). Cook, stirring frequently, until bloomed and fragrant, about 30 seconds. Add onion, grated garlic, and 2 teaspoons salt. Cook, stirring occasionally and reducing heat to medium-low if onions begin to color too quickly, until onions start to soften and begin to turn lightly golden, about 6 minutes.
  2. Step 2Add tomatoes and bouillon and cook, using the back of the spoon to gently mash, until tomatoes are softened and incorporated into onion mixture, 2 to 3 minutes.
  3. Step 3Add carrots, celery, potatoes, and fennel; season with 1 teaspoon salt. Cook, stirring occasionally, until heated through, about 1 minute. Add Parmesan rind, sliced garlic, and 8 cups water. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, 20 to 25 minutes.
  4. Step 4Remove Parmesan rind. Stir in corn, green beans, peas, and parsley until vegetables are thawed; season with salt, if needed.

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