Thursday, June 30, 2016

Summer Vegetable Soup With Pesto

Summer Vegetable Soup

Soup and summer aren’t generally two words you see together (unless we’re talking gazpacho!). I love soup though, and it’s such a great way to get a bunch of veggies into your diet (especially when you’re on your 10th salad of the week). Enter: summer vegetable soup.

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This one uses the great vegetables of summer: zucchini, corn from the cob, green pepper, and kale. Plus, whole-wheat pasta and white beans to keep you full. Garnish with zippy pesto and fresh parsley for a final burst of flavor!

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Here’s the starting line-up.

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Chop your veggies into bite-size pieces, and tear the kale into pieces you’d want to stuff in your mouth too : )

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I learned this trick to removing corn from a cob years ago (I think from Rachael Ray!). Turn a small bowl upside-down inside a big one, and carefully cut the kernels off.

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Add cooking oil to a big pot and cook garlic until fragrant. Add about 1/4 tsp kosher salt and chopped pepper and zucchini. Cook for five to seven minutes, until soft and brown.

Then add the beans and diced tomatoes.

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Next, add the vegetable broth and pasta and bring to a boil.

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When the pasta is al dente, add corn and kale and allow the corn to cook and greens to wilt, for about five minutes.

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Portion into bowls and garnish with pesto and parsley. Freshly-made pesto would be the bomb, but I have a few prepared pestos that I think are fabulous for the price and amount, so feel free to use those too!

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Summer Vegetable Soup with Pesto


Ingredients (4-6 servings)

  • 1 clove garlic
  • 1 tbsp cooking oil
  • 2 ears of corn, cut from cob
  • 1 green pepper, chopped into bite-size pieces
  • 2 zucchini, chopped into bite-size pieces
  • 4 cups chopped greens, like kale
  • 1 can fire roasted diced tomatoes plus juices
  • 1 can white beans, drained
  • 1 32-ounce box vegetable broth
  • 10-ounce box whole wheat pasta
  • 1 tsp smoked paprika
  • Salt, pepper, and cayenne pepper to taste
  • 1/4 cup prepared pesto, for garnish
  • Italian parsley, for garnish


  1. Add oil to stock pot over medium heat. Add garlic and about 1/4 tsp kosher salt. When garlic begins to brown, add chopped pepper and zucchini. Cook for 5-7 minutes, until soft and brown. Add paprika.
  2. Add tomatoes, beans, broth and pasta and bring to a boil.
  3. When pasta is al dente, add corn and kale and allow to the corn to cook and greens to wilt, about 5 minutes.
  4. Portion into bowls and top with parsley and pesto, if desired.
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Summer Vegetable Soup

from Kath Eats Real Food

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