The Parmesan punch in this classic soup will make it a must have for the coming winter months!

Servings: 5

Prep and cook time: 45 minutes

Ingredients:
8 cups vegetable stock
1 onion, diced
2 carrots, diced
2 stalks of celery, thinly chopped
2 zucchinis, diced
1 cup canned dark red kidney beans
½ cup Tnuva Parmesan Cheese, grated
2 garlic cloves, thinly chopped
1 tbs. tomato paste
2 poached tomatoes, peeled and cut into cubes
5 tbs. olive oil
1 cup small pasta like pipettes, mini farfalle or orzo
2 tbs. parsley
Salt and pepper to taste

Instructions:
1. Heat the oil in a large soup pot.
2 .Add the onion, carrot, and celery and fry, stirring until the vegetables are slightly soft.
3. Add the garlic, zucchini, beans, tomato paste and fresh tomatoes and braise for another 5 minutes.
4. Add the vegetable stock and season with salt and pepper. Boil and then reduce the flame to a medium flame, and cook for an hour and a half.
5.Add the pasta and the parsley and cook for another 10 minutes.
6. Pour the soup into bowls, sprinkle with grated Tnuva parmesan and serve hot – with your bread of choice (garlic bread is a delicious option).