A delightful and hearty vegetable soup inspired by the classic stone soup tale, perfect for a cozy meal.
Melt the butter in a large pot over medium heat.
Using unsalted butter allows you to control the saltiness of the soup.
Add the chopped onion, celery, carrot, and red bell pepper to the pot and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the minced garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Pour in the chicken broth and bring to a boil.
Use low-sodium broth to better control the seasoning.
Add the zucchini, corn, and pasta to the pot and cook until the pasta is tender.
Stir occasionally to prevent the pasta from sticking to the pot.
Season the soup with salt and pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Ladle the soup into bowls and garnish with parmesan cheese and croutons.
Serve immediately for the best flavor and texture.
