2mediumtomatoes (on the vine, Roma, etc.)diced; or a can of diced tomatoes
1poundred potatoescut into 1-inch cubes, peeled if preferred
16ounce canbutter beanssee note #1
15ounce canwhite beansdrained and rinsed
7cupsvegetable broth
¼cupfresh chopped parsleyplus more for topping
½teaspoonsaltadjust to taste
¼teaspoonblack pepper
2tablespoonslemon juiceplus more for serving
shredded Parmesanfor serving
Instructions
In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Once hot, add the diced onion and fresh rosemary sprigs. Sauté for 6-8 minutes, or until onion is translucent, stirring occasionally. Add the garlic and sauté a minute more.
Carefully remove rosemary sprigs. Add all vegetables: zucchini, squash, sweet corn kernels, green beans, tomatoes, lima beans, red potatoes, butter beans, and white beans. Cover in vegetable broth.
Stir in salt, pepper, and fresh parsley. If extra liquid is needed to fully cover the vegetables, add ½ cup water at a time until the vegetables are fully submerged.
Cover with a lid. Bring to a boil over high heat. Once boiling, uncover and reduce heat to low. Simmer uncovered until potato is softened, about 12-15 minutes. Be careful to keep the soup at a low simmer as butter beans are tender and break down easily.
When the potatoes and vegetables are tender, stir in fresh lemon juice. Taste for salt and pepper. Serve topped with fresh parmesan and additional fresh chopped parsley.
Notes
Butter beans: These are the same as lima beans. Choose unseasoned lima or butter beans, as seasoned beans often contain pork and additional ingredients. Frozen butter beans/lima beans also work and do not need to be thawed before adding to the soup.
Vegetable broth is important in this recipe, so choose a broth with a flavor that you love or use a homemade broth. Vegetable bouillon cubes mixed with water will also work; just follow package instructions for the bouillon to water ratio.
White beans: Feel free to omit the white beans and just use two cans of butter beans.
All vegetables can be substituted with the same amount of frozen or canned. If using canned, drain extra liquid before adding to the soup.
Leftovers: For best quality, keep refrigerated in a closed container for 3-4 days.