Ingredients
2 tablespoons TAO Olive Oil (e.g., Extra Virgin, Garlic Infused, Rosemary Pressato, or Lemon Pressato)
1 onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 can diced tomatoes (14 ounce)
1 can kidney beans, drained and rinsed (14 ounce)
1 cup small pasta, such as ditalini or elbow macaroni
6 cups vegetable broth
1 tablespoon TAO Balsamic Vinegar (e.g. Traditional, Black Mission Fig, or Pomegranate)
2 tablespoon chopped fresh parsley
Salt and pepper, to taste
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Add the carrots, celery, zucchini, and yellow squash to the pot. Season with salt and pepper, and sauté for about 5 minutes, until the vegetables are tender.
Add the diced tomatoes, kidney beans, and vegetable broth to the pot. Bring the soup to a simmer and cook for about 20 minutes.
Add the pasta to the soup and cook for another 10 minutes, until the pasta is tender.
Stir in the balsamic vinegar and parsley. Adjust the seasoning with salt and pepper to taste.
Serve hot, garnished with additional parsley and a drizzle of olive oil, if desired.