Use the last of summer’s bounty of zucchini, tomatoes, and corn to make this hearty vegetable soup brimming with flavor and nutrition.
Course
Soup
Cuisine
and Dairy-Free, Gluten-Free, Vegan, Vegetarian
Prep Time20minutes
Cook Time35minutes
Total Time55minutes
Servings10
Calories118kcal
AuthorJessica Levinson
Ingredients
2tablespoonsolive oil
1large oniondiced
1cuppeeled and diced carrots
1cupdiced celery
2cupsdiced green zucchini
2large garlic clovesminced
2tablespoonstomato paste
6cupslow-sodium vegetable broth
1bay leaf
1teaspoonKosher saltdivided
Freshly ground pepperto taste
2ears cornkernels removed
3large beefsteak tomatoeschopped, with juice
1 15-ozcan no-salt added navy beansdrained and rinsed
1/4cupchopped parsley leaves
Instructions
Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and zucchini and cook stirring occasionally until vegetables are tender, about 7 to 8 minutes.
Add garlic and sauté 30 seconds until fragrant. Add tomato paste and stir until combined.
Add broth, bay leaf, 1/2 teaspoon salt, and pepper to pot and bring to a boil. Add corn kernels, tomatoes with their juices, beans, parsley, and remaining 1/2 teaspoon salt and simmer, uncovered, for 15 minutes.