1 onion, chopped

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

5 cups (1.25 litres) chicken broth

1 piece Parmigiano-Reggiano cheese rind

1 thick slice prosciutto (optional)

1 zucchini, diced

1 cup (250 ml) green beans in 1-inch (2-cm) lengths

1 cup (250 ml) cherry tomatoes, halved

19 oz (540 ml) red kidney beans, rinsed and drained

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Chopped fresh basil

Salt and pepper

In a soup pot over medium heat, soften the onion, carrots, celery and garlic in the oil. Add the broth, Parmigiano rind and prosciutto.

Bring to a boil, reduce the heat and simmer until the carrots are tender, about 10 minutes.

Add the zucchini, green beans, tomatoes and kidney beans. Simmer for 5 to 7 minutes. Remove the Parmigiano rind and prosciutto. Adjust the seasoning.

Sprinkle cheese and basil on each soup bowl.

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