Categories: Soups
Ingredients
- 3 TB olive oil
- 1 medium onion, chopped
- 8 cloves fresh garlic, chopped
- 8 cups good quality vegetable broth
- 1 can (14 oz) diced tomatoes with juices
- 1/2 cup light red wine (such as Chianti)
- 2 TB tomato paste
- 1 large stalk celery, thinly sliced
- 2 medium carrots, peeled and julienned
- 1 cup cut green beans, frozen or fresh
- 1 can (15 oz) kidney beans, rinsed and drained well
- 1 can (15 oz) white beans, rinsed and drained well
- 1 medium zucchini, sliced to bite size pieces roughly 1/2 inch thick
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 TB fresh parsley, chopped
- 1/2 cup dry small shell-shaped or elbow pasta
- kosher salt and freshly ground black pepper to taste
- Optional: freshly grated parmesan to serve
Directions
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In a large heavy pot or Dutch oven, heat olive oil over medium heat. When oil is hot, add onion and garlic and stir/cook until translucent. Add broth, tomatoes with juices, wine, tomato paste, celery, and carrots. Bring to a boil and let boil uncovered 15 minutes.
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Add green beans, kidney beans, white beans, zucchini, herbs, and pasta. Bring back to a boil, cooking for 10 minutes or until pasta reaches desired tenderness. Season with additional kosher salt and freshly ground black pepper as needed. If desired, serve with freshly grated parmesan and hearty bread.