Step 1

To a large Dutch oven or stockpot, add the optional olive oil , sausage, onion, red pepper, and cook over medium-high heat for about 5 minutes, or until onion is becoming soft and translucent. Stir and crumble the sausage as it cooks. I did not drain the sausage but you can if desired; the fat keeps the rice from sticking and adds flavor to the broth.

Step 2

Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.

Step 3

Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn’t make the soup spicy but adds flavor), bring to a boil, and once boiling, add the zucchini, green beans, rice, and cook uncovered for about 7 minutes or until the vegetables are crisp-tender.

Step 4

Turn the heat off, add the basil, optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; rice is also bland and benefits from adequate salt.

Step 5

Ladle into bowls and optionally garnish with Parmesan before serving.