Photo by Deb Lindsey for The Washington Post
This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling, flavorful meal that is packed with nutrition. Feel free to change the vegetables and herbs to use up those you happen to have on hand.
The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
1 large onion, diced
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
Per serving: Calories 220; Total Fat 5g; (Sat Fat 1g); Protein 9g; Carb 35g; Fiber 11g; Cholesterol 0mg; Sodium 380mg, Sugar 13g (Added Sugars 0g)