📖 Instructions

1. Prep the vegetables: Dice 1 medium onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic. Chop 2 medium zucchini, 1 red bell pepper, and 1 pound of ripe tomatoes. Roughly chop a handful of fresh basil.
2. Sauté aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
3. Add garlic: Add the minced garlic and cook for another minute until fragrant, careful not to burn it.
4. Incorporate the rest of the Veggies: Add the chopped zucchini, bell pepper, and tomatoes. Stir well and cook for another 5-7 minutes, allowing the vegetables to release their juices.
5. Add Broth and Beans: Pour in 6 cups of vegetable broth. Add 1 (15-ounce) can of cannellini beans, rinsed and drained. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. If you like spice, add a pinch of red pepper flakes.
6. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more flavorful it becomes.
7. Add pasta (Optional): If using pasta, add 1/2 cup of small pasta shapes (like ditalini or orzo) during the last 10 minutes of simmering. Cook until the pasta is tender.
8. Stir in basil: Stir in the chopped fresh basil just before serving. It adds a burst of fresh flavor.
9. Adjust seasoning: Taste the soup and adjust seasoning as needed. You may want to add more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
10. Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of Parmesan cheese (optional), and extra fresh basil.