Developed by Jessica Fishman Levinson, MS, RDN, CDN
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)