This hearty, vegetable-packed soup builds layers of flavor from a classic base of sautéed onion, carrot, and celery, deepened with garlic and tomato paste before simmering in a rich broth. Cannellini beans, green beans, zucchini, and tender kale make it satisfying and full of texture in every spoonful, while oregano and thyme keep things aromatic and cozy. The pot simmers low and slow until every vegetable is tender and the broth turns deeply savory, ladle-ready and warming. Fresh parsley, a drizzle of good olive oil, and a shower of grated Parmesan finish it off beautifully at the table. It's an easy one-pot dinner that comes together with mostly hands-off simmering, and it's a great pick for a gluten free menu.
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Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. Watch closely so the garlic does not brown.
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