This is a great way to use up an abundance of summer produce with a simple, classic soup that everyone will enjoy! Serve with finely grated parmesan cheese as a topping if desired.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
diced
3
celery stalks
chopped
2 large
carrots
diced
8 cloves
garlic
crushed
1 teaspoons
dried thyme
1 teaspoons
dried oregano
½ teaspoons
dried rosemary
crushed
½ teaspoons
black pepper
8 cups
beef bone broth
18 ounces
diced tomatoes
3 tablespoons
tomato paste
½ pounds
green beans
ends trimmed and chopped
2 cups
chopped
zucchini
3 cups
cooked
kidney beans
rinsed and drained
1 cups
chopped
fresh basil
½ cups
chopped
parsley