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.
Make Ahead: 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