Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Summer vegetables enhance this classic soup. Adapted from Moosewood.

Ingredients Nutrition

Directions

  1. In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes.
  2. Add in the marjoram; stir to combine.
  3. Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.
  4. Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes.
  5. Add in the fresh basil; stir to combine; cook for 2 minutes.
  6. Add in the stock and navy beans.
  7. Bring to a boil; lower heat and simmer gently for 10 minutes.
  8. Add in the lemon juice and parsley; stir to combine.
  9. Add salt and pepper to taste.
  10. Serve hot; sprinkle with grated parmesan cheese if desired.

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