12 (2 cup servings)
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 leek, diced
- 2 ribs celery, diced (1/2 cup)
- 1 large carrot, peeled, then diced
- 1 medium red bell pepper, seeded and diced
- 1 medium zucchini (about 8 ounces), diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 tsp sea salt
- 1/2 teaspoon freshly ground black pepper
- 28 ounces canned, no-salt-added crushed tomatoes
- 48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
- 15 ounces canned, no-salt-added small red beans, drained and rinsed
- 1/2 cup dried, whole-grain elbow pasta
- freshly grated parmesan cheese for garnish (optional)
1. Heat the oil in a large soup pot over medium heat.
2. Once the oil shimmers, add the onion, leek, celery, carrot and bell pepper; cook for about 5 minutes, stirring occasionally, until they begin to soften and look translucent.
3. Add the zucchini, garlic, oregano, basil, and freshly ground black pepper; cook, stirring, for 2 – 3 minutes.
4. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low.
5. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.
6. Uncover and increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes until the pasta and vegetables are tender.
Nutrition counts do not include the cheese.