A flavorful brothy soup absolutely loaded with vegetables and topped with crispy salami cubes, a little pesto and a dollop of whipped ricotta. So delicious and cozy, I can eat it all week long!

INGREDIENTS – serves 4-6

2T olive oil
1/2-9oz Genoa salami (one of the logs), 1/4″ cubed
1/2 onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
1 green bell pepper, chopped
1/2t salt
1t garlic powder
1/2t thyme
1/4t dried basil
1/4t dried oregano
1/4t black pepper
Pinch red pepper flakes
1 med zucchini, chopped
1-15oz can white beans
1-15oz can diced tomatoes
4c broth
1/2t red wine vinegar

Whipped ricotta – optional
Pesto – optional
Parmesan, grated – optional


Bring a large pot to med-high heat. Fry the salami in olive oil until crisp, remove to a paper towel lined plate and set aside. Saute the onion, celery, carrot and green pepper with salt, garlic powder, thyme, basil, oregano, black pepper and pepper flakes, cook for 4-5 minutes until softened. Pour in the zucchini, white beans, tomatoes and broth. Stir then bring to a simmer and cook for 5-10 minutes until the zucchini is just cooked through. Finish by stirring in the red wine vinegar then serve, topping with whipped ricotta, pesto and/or parmesan.


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