Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes
- 8 cups vegetable stock
- 1 1/2 cups corn (fresh or frozen)
- 1 parmesan rind (optional, for added flavor)
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 cup ditalini pasta
- 2 cups zucchini, cut into 1/2-inch pieces
- 1 cup basil leaves, roughly chopped
- 1/4 cup grated parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, celery, and carrots; season and sauté for 5 minutes.
- Stir in garlic, cooking for an additional minute, then add diced tomatoes and vegetable stock.
- Incorporate corn and optional parmesan rind; bring to a boil then reduce heat and simmer for 15 minutes.
- Mix in kidney beans, pasta, and zucchini; cook until pasta is tender, about 10 to 12 minutes.
- Add chopped basil, adjust seasoning, and serve topped with grated parmesan cheese.
Notes
Use seasonal vegetables for the freshest flavor.
Adjust the vegetable stock according to your preferred soup thickness.
For a gluten-free option, replace ditalini pasta with your favorite gluten-free variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 4
- Sodium: 680
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 9
- Cholesterol: 3