Step 1 (Prep Vegetables): Dice the peeled potatoes and carrot into uniform cubes, trim and cut the green beans into 1-inch pieces, finely chop the onion, and mince the garlic. Set aside.
Step 2 (Sauté Onion & Garlic): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 3 (Coat Veggies in Oil): Add the diced carrot, potatoes, and green beans to the pot. Stir well for 1–2 minutes to coat the vegetables in the aromatic olive oil.
Step 4 (Add Tomatoes & Broth): Pour in the diced canned tomatoes (with their juices) and stir. Add the 4 cups of vegetable broth (or water) and bring the mixture to a boil over medium-high heat.
Step 5 (Simmer Until Tender): Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 20–25 minutes, or until the potatoes, carrots, and green beans are completely fork-tender.
Step 6 (Season to Taste): Season generously with salt and black pepper to taste, adjusting as needed.
Step 7 (Garnish & Serve): Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread!
