Don’t throw away your Parmesan rinds! The hard outer “crust” of Parmesan is loaded with flavor and is the secret ingredient in many authentic Italian soups and sauces. If you don’t have one in your fridge or freezer, simply buy a wedge of Parm and slice off the rind, reserving the cheese for later. Fusilli or elbow macaroni are great alternatives to rotini if you don’t have it in your pantry.
1. In a Dutch oven or large saucepan on medium, heat 1 tbsp oil. Add celery, onion and carrot and sauté, stirring often, until onion is translucent, about 8 minutes. Add half of garlic, rosemary, dried basil and oregano and sauté until fragrant, about 30 seconds.
2. Add broth, beans, tomatoes, Parmesan rind and pepper flakes and bring to a simmer. Reduce heat to low; cover and simmer gently, stirring occasionally, until carrot and celery are tender, about 20 minutes.
3. Stir in zucchini and pasta; return to a gentle simmer. Cover and cook, stirring occasionally, until pasta is al dente, about 10 to 15 minutes. Discard Parmesan rind. Stir in pepper and salt.
4. Meanwhile, in a small food processor, purée fresh basil and remaining half of garlic. With motor running, drizzle in remaining 1 tbsp oil. Scrape mixture into a bowl and stir in Parmesan cheese. Divide soup into 4 bowls and top with basil mixture, dividing evenly.
- Serving Size 1/4 of soup
- Calories 386
- Carbohydrate Content 56 g
- Cholesterol Content 2 mg
- Fat Content 6 g
- Protein Content 22 g
- Saturated Fat Content 2 g
- Sodium Content 642 mg
- Sugar Content 7 g
- Trans Fat Content 10 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 2 g