Ingredients
- 2 tablespoons olive oil
- 1 large onion, halved and sliced
- 2 teaspoons salt
- 4 cloves garlic, minced
- 8 cups vegetable stock
- 1 (15 oz) can diced, fire-roasted tomatoes, including liquid
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and chopped into 1-inch pieces
- 2 stalks celery, diced
- 1 1/2 tablespoons dried Italian seasoning
- 1/2 teaspoon black pepper
- 2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup green peas, fresh or frozen
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