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Serves 6
Chock full of colorful produce, this soup can be made vegetarian by swapping out the chicken broth for vegetable broth. Feel free to throw in other ingredients in the fridge like red peppers or eggplant.
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, smashed
2 cups diced zucchini (about 2 small)
*- Kosher salt and ground black pepper, to taste
1 bay leaf
1 sprig rosemary
4 cups low-sodium chicken or vegetable broth
2 1/2 cups corn (about 2-3 small ears)
3 cups diced fresh tomatoes
2 cups canned beans (garbanzo, cannellini or a mix), rinsed and drained
*- Fresh lemon juice, to taste
*- Olive oil and freshly grated Parmigiano-Reggiano, to garnish
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