2 tablespoons butter
1 onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 large zucchini, chopped
2 ears fresh corn, shucked and kernels cut off
3-4 medium tomatoes, peeled and chopped
4 cups low-sodium chicken or vegetable broth (preferably homemade)
2 bay leaves
Sea salt & pepper
½ cup pistou**
Heat butter in a medium soup pot. Sauté onions, carrots and celery for about 3-4 minutes until they begin to break down and soften.
Add zucchini and corn and sauté 2 more minutes.
Stir in tomatoes, broth and bay leaves and bring to a boil. Turn down heat and simmer about 15-20 minutes.
Season to taste with salt and pepper and ladle into bowls.
Top each bowl with about a tablespoon of basil pistou, Sprinkle with parmesan cheese, if desired.
**For the pistou: Add 2.5 cups packed basil leaves, 2 cloves garlic (chopped) and ¼ cup parmesan cheese to the bowl of a food processor. While processing, slowly pour in ½ cup or more extra virgin olive oil to make a pistou sauce (similar to pesto). Add sea salt and ground pepper to taste.