Vegetable Soup

cooking.nytimes.com

Lou2005

3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

3 medium carrots, diced (about 2 cups)

2 to 3 large celery stalks, diced (about 1½ cups)

4 garlic cloves, minced (about 2 tablespoons)

2 teaspoons fresh thyme, or 1 teaspoon dried

1½ teaspoons dried oregano

Pinch of crushed red pepper

Kosher salt (such as Diamond Crystal) and black pepper

2 to 3 Yukon gold potatoes, diced (about 2 cups)

1 tablespoon tomato paste

8 cups (2 quarts) vegetable broth

1 (15-ounce) can diced tomatoes

1 cup frozen or fresh chopped green beans

1 cup frozen or fresh corn kernels

1 cup frozen or fresh green peas

2 cups baby spinach

⅓ cup chopped fresh parsley, plus more for serving

1 tablespoon red wine vinegar

Directions at cooking.nytimes.com

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