• prep: 30 min
• cook: 25 min
• total: 55 min

servings:

Fresh hearty vegetables are the star of this flavorful soup finished with a splash of balsamic vinegar and smoked paprika. (adapted from a recipe by Belinda Williams in Delicious Soups)

• 3 tablespoons olive oil
• 1 large red onion, diced
• 4 cloves garlic, minced
• 1 medium zucchini, sliced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 large leek, white only, sliced
• 7-8 cups vegetable broth, approximately 2 (32 ounce) cartons (low sodium)
• 2 (14.5 ounce) cans diced tomatoes, low sodium, do not drain
• 6 ounce can tomato paste, low sodium
• ¼ to ½ teaspoon smoked paprika, to taste
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 1 (15.5 ounce) can butter beans, rinsed and drained
• 8 ounces fresh green beans, sliced in 2" pieces
• 2-3 tablespoons good quality balsamic vinegar
• ? cup fresh basil, rough chopped, plus more for garnish
• ? cup fresh parsley, rough chopped, plus more for garnish
• Sea salt
• Freshly ground black pepper to taste

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