Awesome Vegetable Soup

Sweat the aromatics. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until the onion turns translucent and everything starts to smell sweet.

Add garlic and tomato paste. Stir in the garlic and cook 30 seconds. Add the tomato paste, salt, pepper, Italian seasoning, and smoked paprika. Cook 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and smells a little toasted. If the garlic looks like it’s starting to brown, lower the heat.

Build the soup. Add the potato, zucchini, and green beans. Stir to coat in the tomato paste mixture. Pour in the diced tomatoes, beans, broth, and add the bay leaf.

Simmer. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cook 20 to 30 minutes, until the potatoes and green beans are tender.

Finish strong. Turn off the heat. Remove the bay leaf. Stir in spinach (if using) until wilted. Add lemon zest (if using), then start with 2 tbsp lemon juice and taste. Add more lemon, salt, and pepper as needed. If using soy sauce, stir it in now. If using miso, dissolve it in a small ladle of hot broth first, then stir it in off heat.

Serve. Ladle into bowls and top with parsley. Optional but highly recommended: a drizzle of olive oil and a few grinds of black pepper. Eat with crusty bread, grilled cheese, or a spoon you don’t mind going back for.