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This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
|Time||1 hour + bean soaking and cooking*|
|Directions||Sauté the onion and garlic in the olive oil for 5 minutes.
Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally.
Add the zucchini and stock/water, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes.
Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes and serve, topped with parsley and/or parmesan cheese.
This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency – light soup, thick stew, etc. You can also try adding other ingredients like mushrooms, cabbage, and eggplant.
|Key to abbreviations and conversions|
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Laura K. Lawless
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