- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 tsp Italian seasoning
- 4 cups vegetable broth + 1 cup water
- 2-15oz can diced tomatoes
- 1 cup corn (I used thawed from frozen)
- 1-15oz can kidney beans, drained and rinsed (optional)
- 1 bay leaf
- ¼ cup parsley, chopped
- 1 tbsp freshly squeezed lemon juice, more to taste
- 1½ tsp kosher salt, more to taste
- Freshly ground black pepper
- 1/4-1/2 tsp Matcha
- Saute onion and garlic in olive oil and until soft adding kosher salt while you saute. Add carrots, celery and potatoes. Saute another 5 minutes.
- Add Italian seasoning, broth, diced tomatoes, corn, kidney beans, bay leaf and pepper. Bring to a boil; cover and reduce to simmer until vegetables are tender, about 35 minutes.
- Remove from heat. Remove bay leaf and add parsley and lemon. When ready to serve, sprinkle each bowl with Matcha powder.