Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, carrots, and celery and cook for 3-4 minutes.
- Add zucchini, kidney beans, and vegetable broth.
- Bring to a gentle boil, then reduce the heat and simmer for about 25 minutes, until the carrots and celery are tender.
- Season with salt and black pepper.
- Stir in fresh parsley just before serving.
Nutrition
Notes
• Use canned kidney beans, drained and rinsed, as listed. Dried kidney beans require a separate preparation method and cannot be added directly in their place.
• Slice the carrots and celery evenly so the pieces become tender at a similar rate.
• The zucchini will become soft during the simmer. Avoid cutting it into very small pieces if you want it to retain some shape.
• Add a little more vegetable broth if you prefer a thinner soup. Taste again after adjusting the liquid.
• Taste before adding salt, especially when using regular vegetable broth. The broth and canned beans already contribute seasoning.
• Stir in the parsley just before serving to retain its fresh flavor.