Easy Vegetable Soup

Sauté vegetables: Heat two tablespoons of oil over medium-high heat in a large Dutch oven. Add the onions, carrots, and celery, and sauté until thje onions are tender, about 5-7 minutes. Add the garlic and red pepper flakes and sauté for one minute.

Simmer: Add all ingredients up to Add Later. Partially cover the soup, leaving about a 1/2-inch opening. Bring to a simmer over high heat; once simmering, reduce to medium-low. Gently simmer the soup for 15 minutes.

Add green beans and chickpeas: Add the green beans, zucchini, and chickpeas, and continue to simmer the soup over medium-low heat for an additional 5 minutes, partially covered, or until the potatoes are tender. Stir occasionally while simmering, partially replacing the lid.

Add corn and peas: Stir them in and cook 3 minutes longer, or until the green beans are tender.

Add Parmesan: Reduce the heat to low and stir until melted. Stir in additional broth if desired. Taste and season with additional salt and pepper if desired.