Vegetable Soup

Step 1 In a large pot, heat olive oil over medium heat.

Step 2 Add the onion, carrots, celery, and garlic. Cook until the vegetables are slightly softened, about 5 minutes.

Step 3 Add the zucchini, yellow squash, and red bell pepper. Cook for another 5 minutes.

Step 4 Stir in the diced tomatoes, vegetable broth, dried thyme, and dried oregano. Season with salt and pepper to taste.

Step 5 Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.

Step 6 Add the frozen peas and corn, and cook for an additional 5 minutes.

Step 7 Serve the soup hot, garnished with fresh parsley, croutons, and grated Parmesan cheese.