Rustic Italian Bean and Vegetable Soup
15min
30min
4
320
Chef's Note
For the best flavor development, try making this soup a day ahead. The flavors will meld overnight in the refrigerator, creating an even more delicious lunch the next day. If you have a Parmesan rind, toss it into the soup while it simmers for an extra layer of savory flavor!
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Ingredients
2 tablespoons olive oil
1 medium onion
2 medium carrots
2 stalks celery stalks
3 cloves garlic
1 medium zucchini
1 14.5 oz can canned diced tomatoes
1 15 oz can cannellini beans
4 cups vegetable broth
1 leaf bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley
1/4 cup Parmesan cheese
1 loaf crusty Italian bread
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 2
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for about 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves and cook for another minute until fragrant.
- 4
Stir in 1 diced zucchini and cook for 2 minutes.
- 5
Add 1 can of diced tomatoes with their juice, 4 cups of vegetable broth, 1 bay leaf, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- 6
Bring the soup to a boil, then reduce heat to a simmer and cook for 15 minutes.
- 7
Add 1 can of drained and rinsed cannellini beans to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 8
Simmer for another 10 minutes to allow flavors to blend.
- 9
Remove the bay leaf and stir in 1/4 cup chopped fresh parsley.
- 10
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve with slices of crusty Italian bread.
Nutrition Information (per serving)
320
15g
42g
11g
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