1poundred potatoescut into 1-inch cubes, peeled if preferred
12ouncesfrozen lima beans
15ounce canwhite beansdrained and rinsed
¼cupfresh chopped parsleyplus more for topping
shredded Parmesanfor serving
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, frozen lima beans, red potatoes, 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 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.
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.
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.
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.