Late Summer Vegetable Soup

Developed by Jessica Fishman Levinson, MS, RDN, CDN

Servings: 10

Serving Size: 1 cup

2 T olive oil

1 large onion, diced

1 cup carrots, peeled and diced

1 cup celery, diced

2 cups green zucchini, diced

2 large garlic cloves, minced

2 T tomato paste

6 cups low-sodium vegetable broth

1 bay leaf

1 tsp kosher salt, divided

Freshly ground pepper, to taste

2 ears corn, kernels removed

3 large beefsteak tomatoes, chopped, with juice

1 15-oz can no-salt-added navy beans, drained and rinsed

¼ cup chopped parsley leaves

Cooking instructions: Heat olive oil in a large soup pot over medium-high heat. Add onion, carrots, celery, and zucchini and cook, stirring occasionally until vegetables are tender, about 7 to 8 minutes.

Add garlic and sauté 30 seconds until fragrant. Add tomato paste and stir until combined.

Add broth, bay leaf, ½ teaspoon salt, and pepper to pot and bring to a boil. Add corn kernels, tomatoes with their juices, beans, parsley, and remaining ½ teaspoon salt and simmer, uncovered, for 15 minutes.

(Nutrition per serving: 118 calories, 3.5g total fat, 0.5g saturated fat, 333mg Sodium, 19g carbohydrate, 5g dietary fiber, 6g sugar, 4g protein)


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