Ingredients

The following ingredients have 6 Servings
  • Olive oil
  • 1 small onion (diced (about 1 cup))
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 3 garlic cloves (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 1 cup frozen or fresh corn
  • 1 cup frozen or fresh green beans (bite-sized pieces)
  • 1 cup diced zucchini
  • 15 ounce can diced tomatoes (with the juices)
  • 8 cups chicken broth (can substitute vegetable broth)
  • Salt and pepper to taste
  • ½ cup fresh minced parsley

Instruction

  • Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
  • Add minced garlic, tomato paste, basil, oregano, thyme, bay leaves to the pot and cook for a couple of minutes, stirring often. Then add corn, green beans and zucchini. Continue to cook and stir for about 2 minutes. Season with a pinch of salt and pepper.
  • Pour in undrained tomatoes and chicken or vegetable broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in fresh minced parsley.
  • Serve hot, with grated parmesan cheese and some crusty bread for dipping.