Summer Tomato & Basil Stew

Name: Summer Tomato & Basil Stew
Prep time: 10 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 large carrot, chopped; 1 celery stalk, chopped; 1 zucchini, diced; 4–5 ripe tomatoes, chopped (or 1 can diced tomatoes); 1 tbsp tomato paste; 3 cups vegetable or chicken broth; 1/2 cup small pasta (e.g., ditalini or orzo); Salt & pepper, to taste; 1/4 tsp red pepper flakes (optional); 1/2 cup fresh basil, chopped; Fresh grated Parmesan (optional, for garnish)

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Ingredients and Method

Ingredients

2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 large carrot, chopped
1 celery stalk, chopped
1 zucchini, diced
4–5 ripe tomatoes, chopped (or 1 can diced tomatoes)
1 tbsp tomato paste
3 cups vegetable or chicken broth
1/2 cup small pasta (e.g., ditalini or orzo)
Salt & pepper, to taste
1/4 tsp red pepper flakes (optional)
1/2 cup fresh basil, chopped
Fresh grated Parmesan (optional, for garnish)

Method

Heat olive oil in a large stainless steel pot over medium heat. Add onion, carrot, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
Add tomato paste, chopped zucchini, and tomatoes. Cook 3–4 minutes, stirring occasionally, to let flavors develop.
Pour in broth, season with salt, pepper, and chili flakes if using. Bring to a boil, then lower heat and simmer for 10 minutes.
Stir in the pasta and continue to simmer until tender (about 8–10 minutes depending on type). Stir often so it doesn’t stick to the bottom.
Remove from heat and stir in fresh basil. Adjust seasoning to taste.
Ladle into bowls and garnish with extra basil and Parmesan, if desired.