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Export 16 ingredients for grocery delivery
Step 1
Heat a large dutch oven or stockpot over medium-high heat and then add in oil.
Step 2
Once oil is hot add the onions, celery, and carrots, saute until lightly browned, 5 minutes.
Step 3
Add zucchini and yellow squash, saute for 2 minutes.
Step 4
Add garlic and saute for 30 seconds.
Step 5
Add tomato paste and saute for 30 seconds.
Step 6
Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, stir to combine.
Step 7
Turn the heat to medium and bring the liquid to a vigorous simmer.
Step 8
Add red kidney beans and pasta to the pot, cook until pasta is al dente, about 10 minutes.
Step 9
Add green beans to the pot and cook until tender and bright green, about 3 minutes.
Step 10
Remove rosemary sprigs and add more vegetable broth as needed to thin out the soup, about 1 to 2 cups, warm before serving.
Step 11
Taste soup and season with more salt and pepper as desired.
Step 12
Garnish with parsley and serve hot.
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