Ingredients

• 2 Tbsp. olive oil
  

• 1 medium yellow onion, chopped
  

• 1 cup celery, chopped
  

• 1 cup carrots, chopped
  

• 1 tsp dried oregano
  

• 1 tsp kosher salt
  

• 1/2 tsp fresh ground pepper
  

• 1 28-oz. can diced tomatoes
  

• 8 cups boiling water along with 4 BOU Vegetable Flavored Bouillon Cubes

• 1 ½ BOU Roasted Garlic Seasoning Cube

• 1 1/2 cups fresh corn
  

• 1 parmesan rind for added flavor
  

• 1 15-oz. can red kidney beans, rinsed and drained
  

• 1 cup pasta
  

• 2 cups zucchini, cut into 1/2-inch pieces
  

• 1 cup basil leaves, roughly chopped
  

• 1/4 cup grated parmesan cheese to garnish with a dash of fresh parsley