Summer Corn Zucchini White Bean Soup

Step 1

In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.

Step 2

Stir in the garlic and cook 1 minute, until fragrant.

Step 3

Pour in the white wine and scrape up any browned bits on the bottom of the pot.

Step 4

Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.

Step 5

Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.

Step 6

Add salt and pepper to taste. Garnish with fresh parsley.