Ingredients
Units
Scale
- 2 cups low or no-sodium chicken or vegetable broth
- 1 (28 oz.) can diced tomatoes, with the juices
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 clove garlic
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 2 medium yellow squash
- 2 medium zucchini
- 8 fresh basil leaves
- Parmesan cheese (for garnish)
- 3 Tbsp. pesto, homemade or store-bought
- Salt and pepper to taste
Instructions
- Combine the broth, tomatoes and beans in a large stockpot or Dutch oven. Cover the pot and turn the heat to high.
- Mince the clove of garlic and add it to the pot along with the oregano and chili powder, keeping the pot covered.
- Quarter the zucchini and yellow squash lengthwise. (That is, cut the vegetables in half lengthwise and then cut each piece in half lengthwise again.) Chop the quarters into 1/2-inch pieces.
- Once the soup begins to bubble, add the zucchini and yellow squash. Continue to simmer the soup covered, turning down the heat if necessary, until the vegetables are tender, 3 to 4 minutes.
- While the soup is simmering, grate approximately 1/2 cup of the parmesan cheese and slice the basil leaves into ribbons. Set aside.
- Once the vegetables are tender, remove the soup from the heat and stir in the pesto. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish each bowl with parmesan and fresh basil. Serve hot.