Categories: Soup
Ingredients
- 2 tbsp. olive oil, divided
- 2 celery stalks, finely chopped
- 1 yellow onion, finely chopped
- 1 large carrot, finely chopped
- 2 large garlic cloves, minced, divided
- 1 1/2 tsp chopped fresh rosemary
- 1 tsp dried basil flakes
- 1/2 tsp dried oregano flakes
- 4 cups vegetable broth
- 3 cups cooked pinto beans
- 2 cups jarred or canned unsalted diced tomatoes
- 3-inch Parmesan rind + 2 tbsp. finely grated Parmesan, divided
- Pinch red pepper flakes
- 1 small zucchini, chopped
- 1/2 cup whole-grain rotini
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1 cup loosely packed fresh basil
Directions
-
In a Dutch oven or large saucepan on medium, heat 1 tbsp. oil. Add celery, onion and carrot and saute, stirring often, until onion is translucent, about 8 minutes. Add half of garlic, rosemary, dried basil, and oregano and saute until fragrant, about 30 seconds.
-
Add broth, beans, tomatoes, Parmesan rind and pepper flakes and bring to a simmer. Reduce heat to low; cover and simmer gently, stirring occasionally, until carrot and celery are tender, about 20 minutes.
-
Stir in zucchini and pasta; return to a gentle simmer. Cover and cook, stirring occasionally, until pasta is al dente, about 10 to 15 minutes. Discard Parmesan rind. Stir in pepper and salt.
-
Meanwhile, in a small food processor, puree fresh basil and remaining half of garlic. With motor running, drizzle in remaining 1 tbsp. oil. Scrape mixture into a bowl and stir in Parmesan cheese. Divide soup into 4 bowls and top with basil mixture, dividing evenly.