Summer Vegetable Soup Recipe

Summer Vegetable Soup: A simple minestrone soup made in the Italian way with pasta, summer vegetables, and pesto.

– ¼ cup (60 ml) extra virgin olive oil – ▢2 leeks, white part only, quartered lengthwise and sliced (to make 1-1/2 cups sliced) – ▢½ cup (80 g) chopped onion – ▢1 fennel bulb (fronds reserved for garnish), tough outer skin removed, finely chopped – ▢4 carrots, sliced into thin coins (to make 1-1/2 cups sliced) – ▢2 garlic cloves, thinly sliced – ▢2 cups (265 g) cannellini beans, cooked, or 1 drained 15-ounce can – ▢Kosher salt – ▢6 cups vegetable broth – ▢2 small zucchini or summer squash about 1-inch diameter , quartered lengthwise and sliced – ▢1 cup (168 g) uncooked ditalini or other soup pasta shape – ▢½ cup Italian parsley leave – ▢⅓ cup (80 g) basil pesto sauce – ▢½ cup (50 g) freshly grated Parmesan cheese

INGREDIENTS

Add oil to a large saucepan and heat on medium. Stir constantly to avoid browning the leeks, onion, fennel, and carrot for 5 minutes until softened.

INSTRUCTIONS

STEP 1

Add garlic and sauté 30 seconds until fragrant. Add cannellini beans, 6 cups water, and 2 tsp salt. 

STEP 2

Bring to a simmer, then reduce heat to low and simmer partially covered for 15 minutes.

STEP 3

Cook pasta till al dente in a separate pot of salted boiling water. Drain and store.

STEP 4

Add zucchini to the pot and simmer for 1–2 minutes. Take the pot off the stove. Add parsley and cooked pasta. 

STEP 5

Taste and add salt as needed. Serve the soup with cheese, pesto, and chopped fresh fennel fronds (optional).

STEP 6

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