Recipe courtesy of Nadia G and Nadia G


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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil

2 carrots, thinly sliced

2 ribs celery, thinly sliced

1 large onion, finely chopped

1 large potato, cubed

Sea salt

Freshly cracked pepper

6 cups chicken stock

10 cherry tomatoes, halved

1 teaspoon dried Greek oregano

2 zucchinis, thinly sliced

1 can cannellini beans

1/2 teaspoon pesto, optional, for garnish

Freshly grated Parmesan

1 loaf crusty Italian bread, for serving


  1. Heat the olive oil in a soup pot over medium heat. Add the carrots, celery, onions, potatoes, and some salt and pepper and saute for 10 minutes. Pour in the chicken stock. Add the oregano and cherry tomatoes and simmer for 20 minutes. Add the zucchini and beans and simmer for another 15 minutes. Remove from the heat.
  2. Ladle into a big bowl and top with pesto, if using, and Parmesan. Serve with Italian bread.