What You’ll Need:
28 oz can San Marzano tomatoes, crushed or whole
1-2 Tbsp. olive oil
2 carrots, diced
3 ribs celery, diced
1 onion, diced
1 zucchini, diced
1 can cannelleni beans
S&P to taste
1-2 Tbsp. Italian seasoning or Trader Joe’s Everyday season
Grated Parmigiano-Reggiano cheese to garnish
How to Do It:
Gather all ingredients.
Heat Dutch oven over medium heat. Add olive oil.
Add onions, cook 3-4 minutes. Season with S&P.
Add carrots and celery. Cook 3 minutes. Add more oil if needed. Season with S&P.
Add zucchini and mix to combine.
Add tomatoes to pot. If using whole tomatoes crush them during the cooking process.
Bring to a boil then lower heat.
Add the beans and let simmer for 20-30 minutes.
Taste the soup halfway through and add seasonings if desired.
To Serve :Garnish with fresh basil , grated Parmigiano-Reggiano cheese and a slice of whole grain crusty bread.
Note: You can also add cooked pasta like baby shells.