Flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind. An easy recipe that you can adapt to whatever vegetables you have on hand.
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SPICES:
GREEK EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
🔹 1/4 extra virgin olive oil (see our olive oil options above)
🔹 1 small yellow onion, chopped
🔹 2 carrots, chopped
🔹 2 celery stalks, diced
🔹 4 garlic cloves, minced
🔹 1 zucchini or yellow squash, diced
🔹 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed
🔹 Salt and pepper
🔹 1 tsp paprika
🔹 1/2 tsp rosemary
🔹 1 15-oz can crushed tomatoes
🔹 6 cups broth (vegetable or chicken broth)
🔹 1-inch Parmesan cheese rind (optional)
🔹 1 bay leaf
🔹 2 to 3 springs fresh thyme
🔹 1 15-oz can kidney beans
🔹 Large handful chopped parsley
🔹 Handful fresh basil leaves
🔹 Grated Parmesan cheese, to serve (optional)
🔹 2 cups already cooked small pasta such as ditalini or elbow pasta