1 cup of each of the following vegetables cut into small pieces
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to taste.
Grated Parmesan cheese for garnish
Heat the oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook, stirring frequently, for 5 minutes. Add the garlic and remaining vegetables. Cook for 5 more minutes.
Add purée, tomatoes, broth, water, cheese tind, and seasonings. Bring to a low boil, reduce the heat to a simmer, and cook untold the vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.