This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. Totally vegan and naturally gluten-free!
Coat the bottom of a large pot with olive oil and place it over medium heat.
When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
Stir in the wine, rosemary, and thyme. Raise the heat and bring the liquid to a simmer.
Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.
Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
Stir in the green beans and allow the mixture to continue simmering for 5 minutes.
Stir in the zucchini and allow the mixture to simmer for about 5 minutes more, until the veggies are tender.
Remove the pot from heat and season with salt and pepper to taste.
Ladle into bowls and sprinkle with parsley. Serve.
This soup goes heavy on the veggies and light on the broth. Add more broth if you like.