Loaded with fresh seasonal vegetables, white beans and a broth that is so flavorful – a perfect bowl of soup for a cold winter’s night!
Yields1 ServingPrep Time30 minsCook Time55 minsTotal Time1 hr 25 mins
3tbspextra virgin olive oil
1large onionpeeled and chopped
3medium carrotspeeled and chopped
3stalks celerychopped
1yellow bell peppercored, seeded and chopped
4cloves garlicminced
1small zucchinithick sliced and quartered
1medium russet potatopeeled and cubed
2cupswhole wheat cooked pasta shellsyou can use spirals or macaroni as well
1bunch of Swiss chardribs removed, leaves rough chopped
1tsppepper
1tspsalt
1tspdry oregano
1tbspItalian seasoning
28ozcan diced tomatoeswith liquid
32ozlow sodium vegetable broth
1bay leaf
14.50ozcan cannellini beansrinsed and drained
1cupwater
1parmesan rind or grated parmesan1 by 2 inch square or one Tbsp. grated
2tbspfresh chopped Italian parsley
2tbspfresh chopped basil leaves
fresh shaved parmesangarnish
fresh chopped basilgarnish
1
Heat the olive oil in a large soup pot on medium heat. Add onion, carrots, bell pepper and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.
2
Add garlic and sauté stirring until fragrant. Add zucchini, potato and Swiss chard and season with salt, pepper, oregano and Italian seasoning and cook for an additional 3 minutes. Stir in canned diced tomatoes and bring to a boil. Reduce heat and simmer until the greens are wilted and the potatoes are soft, about 10 minutes.
3
Add the low sodium vegetable broth, bay leaf, and Parmesan rind (or grated parmesan) and beans to the soup and simmer, stirring occasionally, about 15 minutes.
4
Add your favorite pasta to boiling salted water, and stir to ensure pasta does not stick together. Once al dente drain and add to soup, about 5-10 minutes, depending on pasta selection chosen.
5
Add basil, Italian parsley and cooked pasta. Simmer until soup thickens and heats through. Discard the bay leaf and parmesan rind, check for seasoning and add salt and pepper to taste.
6
Ladle soup into bowls, garnish with fresh basil and shaved parmesan cheese.
7
NOTES: Buy parmesan sliced directly from the wheel so that it includes the rind. Once your parmesan is used up, put the rind in a freezer bag and label/date to save for future soups, sauces or stews. You can also substitute Swiss chard for fresh kale (same prep techniques). You can also use fresh spinach. For this green veggie, you will add at the very end, those leaves wilt quickly!
Nutrition Facts
0 servings
Serving size
Ingredients
3tbspextra virgin olive oil
1large onionpeeled and chopped
3medium carrotspeeled and chopped
3stalks celerychopped
1yellow bell peppercored, seeded and chopped
4cloves garlicminced
1small zucchinithick sliced and quartered
1medium russet potatopeeled and cubed
2cupswhole wheat cooked pasta shellsyou can use spirals or macaroni as well
1bunch of Swiss chardribs removed, leaves rough chopped
1tsppepper
1tspsalt
1tspdry oregano
1tbspItalian seasoning
28ozcan diced tomatoeswith liquid
32ozlow sodium vegetable broth
1bay leaf
14.50ozcan cannellini beansrinsed and drained
1cupwater
1parmesan rind or grated parmesan1 by 2 inch square or one Tbsp. grated
2tbspfresh chopped Italian parsley
2tbspfresh chopped basil leaves
fresh shaved parmesangarnish
fresh chopped basilgarnish
Directions
1
Heat the olive oil in a large soup pot on medium heat. Add onion, carrots, bell pepper and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.
2
Add garlic and sauté stirring until fragrant. Add zucchini, potato and Swiss chard and season with salt, pepper, oregano and Italian seasoning and cook for an additional 3 minutes. Stir in canned diced tomatoes and bring to a boil. Reduce heat and simmer until the greens are wilted and the potatoes are soft, about 10 minutes.
3
Add the low sodium vegetable broth, bay leaf, and Parmesan rind (or grated parmesan) and beans to the soup and simmer, stirring occasionally, about 15 minutes.
4
Add your favorite pasta to boiling salted water, and stir to ensure pasta does not stick together. Once al dente drain and add to soup, about 5-10 minutes, depending on pasta selection chosen.
5
Add basil, Italian parsley and cooked pasta. Simmer until soup thickens and heats through. Discard the bay leaf and parmesan rind, check for seasoning and add salt and pepper to taste.
6
Ladle soup into bowls, garnish with fresh basil and shaved parmesan cheese.
7
NOTES: Buy parmesan sliced directly from the wheel so that it includes the rind. Once your parmesan is used up, put the rind in a freezer bag and label/date to save for future soups, sauces or stews. You can also substitute Swiss chard for fresh kale (same prep techniques). You can also use fresh spinach. For this green veggie, you will add at the very end, those leaves wilt quickly!
