Recipe courtesy of Mark Bittman
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.

Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.

Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Summer Minestrone

Recipe courtesy of Tyler Florence

Abruzzo Summer Minestrone

Recipe courtesy of Food Network Kitchen

Summer Minestrone Soup

Recipe courtesy of Food Network Kitchen

Late Summer Tomato Bruschetta

Recipe courtesy of Michael Chiarello

Late Summer Gazpacho with Hatch Chiles

Recipe courtesy of Katie Workman

Browse Reviews By Keyword