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
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