Step 1

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the celery, onion, carrots, potatoes, green beans, zucchini, garlic, dried thyme, Italian seasoning, salt and black pepper. Stir. Cook for 5 to 6 minutes, until the onions are softened, stirring occasionally.

Step 2

Stir in the vegetable broth, diced tomatoes, peas, corn, tomato paste, and bay leaves. Bring to a boil.

Step 3

Once boiling, reduce the heat to medium-low. Cover. Simmer for 40 minutes or until the potatoes and carrots are cooked.

Step 4

Remove from the heat. Remove the bay leaves and stir in the white wine vinegar. Season with salt and pepper to taste. Serve hot.