Zesty Tomato and Corn Soup

This hearty and flavorful soup is perfect for a cold winter day. It's packed with vegetables, beans, and spices, and it's sure to warm you up from the inside out.

This recipe is inspired by the classic Tuscan soup, ribollita. Ribollita is a thick, hearty soup made with leftover vegetables, beans, and bread. It's traditionally cooked in a wood-fired oven, and it's often served with a drizzle of olive oil and a grating of Parmesan cheese. I've adapted this recipe to make it easier to make at home. I've used canned tomatoes and corn, and I've simplified the cooking process. The result is a soup that's just as flavorful and comforting as the original, but it's much easier to make.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the diced tomatoes, corn, black beans, kidney beans, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. Serve hot.

Why It Works

• The combination of vegetables, beans, and spices creates a complex and flavorful broth.
• The addition of corn adds a touch of sweetness and texture to the soup.
• The soup is simmered for 15 minutes, which allows the flavors to meld together.
• The soup is seasoned with salt and pepper to taste, which allows you to customize the flavor to your liking.