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| Prep Time | 15 minutes |
| Cook Time | 30-45 minutes |
| Servings |
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Ingredients
- 2 tbsp olive oil
- 1 pc onion large (diced)
- 1 cup carrots diced
- 1 cup celery (diced)
- 2 cups green zucchini (diced)
- 2 cloves garlic large minced
- 2 tbsp tomato paste
- 6 cups vegetable broth (low-sodium)
- 1 pc bay leaf
- 1 tsp sea salt
- Freshly ground pepper to taste
- 1 1/2 cups corn (approximately two ears) off the cob
- 3 pcs tomatoes large chopped and diced (with juice)
- 15 oz can navy beans drained and rinsed salt free
- ¼ cup parsley chopped fresh
Instructions
- Use a large soup pot.
- Bring the pot to temperature on the stove-top over medium heat.
- Add the olive oil, onions, celery, carrots, and zucchini and stir occasionally as you cook the vegetables until tender (about 7-8 minutes).
- Add the garlic and cook another 3 minutes.
- Add the tomato paste and mix in.
- Turn the heat up and add the rest of the ingredients.
- Once it comes to a boil, reduce the heat to a simmer and cook uncovered for another 15 minutes.
- Serve steaming hot and watch it disappear.
