Ingredients
-
1 tablespoon extra-virgin olive oil
-
1 medium yellow onion, chopped
-
3 medium carrots, peeled and sliced
-
3 medium stalks celery, sliced, leaves reserved for garnish
-
2 tablespoons chopped garlic
-
2 teaspoons dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon salt
-
1/2 teaspoon ground pepper
-
2 tablespoons unsalted tomato paste
-
6 cups reduced-sodium vegetable broth
-
1 (15-ounce) can no-salt-added kidney beans, undrained
-
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
-
1 medium zucchini, sliced into half-moons
-
2 cups frozen green beans
-
1 cup whole-wheat orzo
-
1 1/2 teaspoons sherry vinegar
-
1/4 cup grated Parmesan cheese
Directions
- Heat oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, oregano, basil, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes.
- Add tomato paste; cook, stirring constantly, until caramelized, about 1 minute.
- Stir in broth, kidney beans, tomatoes and zucchini; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 25 minutes.
- Stir in green beans and orzo; cook, stirring occasionally, until the orzo is al dente and the green beans are thoroughly heated, about 12 minutes.
- Stir in vinegar. Divide the soup among 6 bowls. Top with Parmesan and celery leaves.
