1 32 oz. Carton Vegetable Broth
1 14 to 18 oz Can of Diced Tomatoes
1 Can Cannellini Beans (white kidney beans), rinsed and drained
My favorite way to prepare this soup is to first put a little oil in a pot (about 4 quart). Chop up a handful of onion and garlic, (no, I am not very precise in my measurements) and saute in the oil, stirring occasionally while gathering and cutting other veggies. You could also cut up celery and carrots and saute them with the onions and garlic.
When the onions are soft, stir in the Broth and the Tomatoes.
Add the rinsed and drained Beans.
Stir in your favorite Herbs (parsley, basil, marjoram and oregano are all good).
To add some heat, you can add Crushed Red Pepper Flakes.
Stir in the fresh or frozen vegetables you have on hand. Broccoli, carrots, spinach, cauliflower, peas, zucchini are all good options. Shelled Edamame (soy) beans are good too, and add even more vegetarian protein.
If you don't want to depend on the bean protein, feel free to stir in cooked chicken or beef, or even meatballs. (Trader Joe's Frozen Turkey Meatballs are good in here. Sometimes I cut them in quarters so they'll heat faster)
If the soup starts to get too thick, just stir in a little water, or a little red wine.
You could add small pasta early on (when you first pour in the broth), but allow more time for the pasta to cook through (smaller pasta cooks faster).
Keep a spoon handy, so you can taste as you go, and add more herbs or salt and pepper, if it needs it. (I don't use much salt, but I know many people do.) It's fun to improvise and add your favorite flavors.
Cook until the vegetables are tender, ladle into bowls, and top with shredded Parmesan Cheese.
Simple, delicious, hearty and healthy!