Photo credit: Deb Lindsey for The Washington Post
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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2 ribs celery, diced (1/2 cup)
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1 large carrot, scrubbed well, then diced
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1 medium red bell pepper, seeded and diced
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1 medium zucchini (about 8 ounces), diced
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4 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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28 ounces canned, no-salt-added crushed tomatoes
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48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
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15 ounces canned, no-salt-added small red beans, drained and rinsed
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1/2 cup dried, whole-grain elbow pasta
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1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish
Directions
Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.
Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.
Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.
Divide among individual bowls; garnish each portion with the cheese.
Makes 6 servings; makes 11 1/2 to 12 cups
