|This classic Italian soup is always vegetarian, and if you leave off the cheese it’s vegan.|
|Directions||Sauté the onion and garlic in the oil for 5 minutes.
Add celery, carrot, herbs, and and stock/water, then cover and simmer for about 10 minutes, stirring occasionally.
Add the zucchini, cover, and simmer for 20 minutes.
Bring the soup to a boil, add beans and pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes, discard the bay leaf, garnish, and serve.
This is a very flexible recipe: experiment with the amount of stock or water to arrive at your preferred consistency, from a light soup to a thick stew. You can also try adding other ingredients like mushrooms, cabbage, spinach, and eggplant. It’s a great recipe for using up leftovers.
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