Ingredients
1-2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1 large onion, diced
2 medium carrots, sliced
2 stalks celery, diced
1 medium potato, diced
1 15-ounce can diced tomatoes
2 teaspoons salt
4 cups chicken or vegetable broth
1 cup fresh or frozen corn
1 cup green beans, cut into 1 1/2" pieces
1 15-ounce can kidney beans, drained and rinsed
1 tablespoon chopped fresh parsley or oregano
1/2 cup chopped fresh basil
Parmesan cheese
Preparation
In a large soup pot over medium heat add olive oil, butter, garlic and onion. Saute until onion is soft. Add carrots, celery, potato and saute about 5 minutes more (we definitely hurried this in the video). Add tomatoes,oregano, salt and chicken broth. Bring heat up to simmer. Cover and cook 20-30 minutes, until potatoes and carrots are tender. Add corn, green beans and kidney beans and simmer for another 5-10 minutes. Stir in fresh basil, black pepper to taste and serve with freshly grated Parmesan on top.
