Junoir chefs made this recipe in class recently. We used in season spring veggies, but this soup is pretty flexible to add just about whatever veggies you have in the fridge, freezer, or pantry. Kids love cutting up all the veggies, grating the cheese for topping, and picking basil from our garden for a garnish. Pair with a salad and some bread for a fantastic “meatless Monday” meal or a light meal any time.
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 stalks celery, sliced
- 2 medium carrots, diced
- 2/3 cup green beans, cut bite size
- 1 tsp salt
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp pepper
- 4 cups vegetable broth
- ½ cup elbow pasta (or any short pasta)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14.5 oz) can kidney beans, drained
- 1/3 cup corn cut off the cob or frozen
- 1 small zucchini, quartered and sliced
- ¼ cup parmesan cheese
- Optional garnish: fresh chopped basil or parsley, pesto drizzle
- Heat olive oil in large pot over medium high heat. Add onion, celery, and carrots, cook until softened. Add green beans, oregano, basil, salt and pepper. Cook another 5 minutes.
- Add garlic and cook around 30 seconds
- Pour in broth and tomatoes. Bring to boil. Then add pasta and beans. Reduce heat to medium low and simmer until pasta is al dente, 8- 10 minutes.
- Add in corn and zucchini, cooking another 2 minutes.
- Serve with a generous sprinkle of parmesan cheese and any other desired garnishes.
This is a good way to use up vegetables on hand or that you prefer. Chicken broth can be used instead of vegetable broth, but it does tend to take over the flavor of the soup a bit more.