summer veggie soup

2 tablespoon olive oil
1 large yellow onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2-3 small potatoes, peeled and chopped (ideally new, Yukon gold or fingerling)
2 zucchini, chopped
2 summer squash, chopped
½ cup dry white wine
1 ½ cups zipper peas
6-8 cups vegetable stock
Bouquet garni of fresh herbs, such as thyme, rosemary, and sage (tied together)
3 bay leaves
3 large fresh tomatoes, peeled, cored, and roughly chopped
Kosher salt and black pepper

STEP 1
In a large stockpot, sauté the onion in the olive oil over medium heat for about 5 minutes. Add the carrots and celery and sauté another 3 minutes. Add the potatoes, zucchini, and squash, as well as some salt and a few grinds of pepper. Let cook 3-4 minutes. Add the white wine and deglaze the pan, scraping up the brown bits on the bottom of the pot with a wooden spoon. Add the peas and mix thoroughly. Add 6 cups of stock and bring to a boil.

STEP 2
Turn down to a simmer and toss in the bouquet garni and the bay leaves. Season again with salt and pepper. Simmer for 45 minutes until the veggies are tender, adding more stock as needed.

STEP 3
Remove from heat and pluck out the bouquet garni and bay leaves. Add the tomatoes to the soup right before serving, and taste for salt.