Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.

　　

Ingredients

8 or more servings

　　2 tablespoons extra-virgin olive oil

　　1 medium onion, finely chopped

　　2 cloves garlic, minced

　　1 medium carrot, peeled and cut into 1/4-inch dice

　　1 large celery stalk, cut into 1/4-inch dice

　　4 cups cooked cannellini beans (about 1 1/2 cups dried), or two 16-ounce cans, drained and rinsed

　　6 cups cooking liquid from beans, or 6 cups water with 2 vegetable bouillon cubes

　　2 cups diced zucchini

　　2 bay leaves

　　1 1/2 teaspoons Italian herb seasoning

　　1/4 cup salt-free tomato paste

　　1 1/2 cups ditalini (tiny tubular pasta)

　　2 tablespoons chopped fresh parsley

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion, garlic, carrot, and celery and sauté over medium-low heat, stirring frequently, until golden.

　　

Step 2

Add the beans, cooking liquid, zucchini, bay leaves, seasoning, and tomato paste. Bring to a rapid simmer. Lower the heat, cover, and simmer gently until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor. Remove and discard the bay leaves.

　　

Step 3

Just before serving, cook the pasta until al dente in a separate saucepan. Drain and rinse briefly under cool water until it stops steaming. Stir into the soup along with the parsley. Season with salt and pepper and serve.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 224

　　

Step 6

Total fat: 5g

　　

Step 7

Protein: 12g

　　

Step 8

Fiber: 8g

　　

Step 9

Carbohydrate: 36g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 62mg

　　Vegan Soups and Hearty Stews for All Seasons