1 tsp olive oil
1 c chopped onions
2 cloves garlic, minced
1 tsp salt
2 medium carrots, chopped
2 c green beans, stemmed and cut into 1 inch pieces
1 1/2 c diced zucchini
2 large tomatoes, diced
1/2 c corn kernels, fresh or frozen
1/8 c chopped fresh basil
2 tsp dried marjoram or 2 tbsp fresh
3 c vegetable stock or 3 vegetable bullion cubes
1 1/2 c cooked navy beans
1 1/2 tbsp lemon juice
1/4 c chopped fresh parsley
In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes. Add in the marjoram; stir to combine.
Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.
Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes. Add in the fresh basil; stir to combine; cook for 2 minutes. Add in the stock and navy beans. Bring to a boil; lower heat and simmer gently for 10 minutes. Add in the lemon juice and parsley; stir to combine. Add salt and pepper to taste.
Serve hot; sprinkle with grated parmesan cheese if desired.
Serves 4.