This recipe is adapted from the wonderful book Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas. It is a great way to make a dent in your garden veggies. The recipe is super flexible. Free free to use ingredients you have or prefer.
1 can drained and rinsed beans, such as garbanzo or kidney
1/2 yellow onion, diced
1 teaspoon Kosher salt
1 TBSP cooking oil
2 teaspoons chopped garlic
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup chopped red pepper
1 cup green beans, cut in 1 inch pieces
1 1/2 cups peeled and diced tomatoes
2 cups sliced or diced zucchini, any color
2 cups water
3 cups stock (chicken, vegetable, whatever you have)
1/4 cup basil leaves, torn or cut into strips
1/2 cup fresh flat leaf parsley, rough chop
OPTIONAL: Small pasta like ditalini, red chili pepper flakes, 2 inch piece parmesan cheese rind to flavor soup, lemon slices or olive oil to garnish
In your soup pot, saute the chopped onion in oil with a sprinkle of salt over medium heat until translucent. Add garlic and saute briefly.
Add water and stock to the onion mixture in your soup pot. Add beans, carrots, celery, red pepper, green beans, tomatoes, zucchini, and parmesan cheese rind if using. Simmer, covered, for 20 minutes. Add parsley, basil, and a pinch of red chili pepper flakes if using. If the soup seems too thick, add additional stock. Cover and simmer for another 10-15 minutes. Taste and add additional salt if needed. Remove cheese rind.
Serve with a drizzle of olive oil or a squeeze of lemon if you like.