This is a quick and easy soup to make. In the picture I didn’t add the zucchini like I usually do as the grocery store didn’t have it that day. This recipe is taken from The New Moosewood Cookbook by Mollie Katzen.
2 tbsp olive oil
2 cups chopped onion
5 medium cloves garlic, minced
1 1/2 to 2 tsp salt
1 stalk celery, minced
1 medium carrot, diced
1 small zucchini, diced
1 tsp oregano
fresh black pepper to taste
1 tsp basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 14 1/2-oz can tomato puree (approx. 2 cups)
1 to 1 1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1. Heat the olive oil in a dutch oven. Add onion, garlic, and 1 1/2 tsp salt. Saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
2. Add bell pepper, zucchini, water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
3. Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Serve right away topped with Parmesan cheese.