The trick to a really flavorful soup is sauteing the fragrant ingredients like onion and celery before adding the broth. So, while that takes a little more time, this recipe is other wise another quick and easy meal solution, especially during Lent. I use canned items to save on time.
- 3 cans or 6 cups of good vegetable broth or stock (or chicken if you don’t care about being vegan)
- 1 can (28 oz) diced tomatoes
- 1 can red kidney beans rinsed and drained
- 2 carrots chopped
- 2 celery stalk chopped
- 1/2 cup chopped or minced sweet onion
- 1 zucchini chopped
- 3 sprigs of fresh thyme
- 1 tbsp olive oil
- salt and pepper to taste
- 1 cup of small pasta
- Heat olive oil in a large pot. Sautè celery and onion until they start looking translucent. Add the diced tomato and sautè until the tomato starts bubbling and breaking down. Add the carrots and sautè another minute.
- Pour in the broth and add the thyme. Bring to boil and remove the thyme. Add the beans and pasta.
- 2 minutes before pasta is tender, add the zucchini.
- Salt and pepper to taste (I find that canned stock and canned beans already provide enough salt)
- Serve with crusty chewy bread like sourdough or any good artisan bread.