Instructions
1.In a large pot or Dutch oven, heat the olive oil over medium heat.
2.Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3.Stir in the minced garlic, and cook for 1 more minute until the garlic is fragrant but not browned.
4.Add the diced carrots and celery to the pot, and cook for an additional 5 minutes, stirring occasionally.
5.Add the diced potato and green beans, stirring to incorporate all the vegetables.
6.Sprinkle the dried thyme and oregano over the vegetable mixture, stirring well to combine.
7.Pour in the broth and bring the mixture to a boil over high heat.
8.Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, covered, or until all vegetables are tender.
9.Stir in the frozen peas and canned tomatoes, and if using, add the cooked chicken. Cook for an additional 5 minutes until heated through.
10.Taste and season the soup with salt and pepper as desired.
11.Serve hot, garnished with fresh chopped parsley if desired.
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