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.
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!
Here’s the starting line-up.
Chop your veggies into bite-size pieces, and tear the kale into pieces you’d want to stuff in your mouth too : )
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.
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.
Next, add the vegetable broth and pasta and bring to a boil.
When the pasta is al dente, add corn and kale and allow the corn to cook and greens to wilt, for about five minutes.
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!
Summer Vegetable Soup with Pesto
Ingredients
- 1 clove garlic
- 1 tbsp cooking oil
- 2 ears of corn cut from cobb
- 1 green pepper chopped into bite-size pieces
- 2 zucchini chopped into bite-size pieces
- 1 tsp smoked paprika
- 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
- Salt pepper, and cayenne pepper to taste
- 1/4 cup prepared pesto for garnish
- Italian parsley for garnish
Instructions
- 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.
- Add tomatoes, beans, broth and pasta and bring to a boil.
- Depending on your pasta, when it is al dente, add corn and kale and allow to the corn to cook and greens to wilt, about 5 minutes.
- Portion into bowls and top with parsley and pesto, if desired.
Kori says
I’m with you. Soups really are perfect year-round, and this looks like summer-in-a-bowl!
Lisa Valinsky says
I love soups! And topping it with pesto sounds delicious!
What are your favorite store bought pestos?
KathEats says
To be honest I picked up the Kirkland brand one at Costco and think it’s really good. Of course it’s not as good as homemade, but I think it’s great for quick and easy.
Katherine says
This looks incredibly delicious and something I’d like to make tonight after a trip to the Farmer’s Market! Thanks for the inspiration! Could you link your pesto recipe again, please? I can’t seem to find it. Thanks so much, Kath!
Happy Thursday!
KathEats says
Here’s the Herbs de Provence one I did recently: https://www.katheats.com/herbs-de-provence-pesto
And a cilantro version: https://www.katheats.com/favorite-foods/cilantro-pesto
Or you can just use a prepared one.
Katherine says
Thanks so much, Kath! That cilantro pesto looks right up my alley! 🙂
OKC Painting says
Wow this looks good… I have never wanted to try something on your site more than I want to try this!
Terri says
This is a great idea. I just made pesto for the first time this week for a pasta dish, and I couldn’t believe how easy it was. I think I’ll make this recipe next week.
Erika A says
Kath, I usually make my own pesto, too, with basil from the garden but agree with you that the Kirkland brand at Costco is soooo good! Tastes fresh! Great soup, thanks!
Dana L. says
Yum! Thanks so much for dinner inspiration!
Jenn says
Another great way to cut the kernels off the cobb is to use a bundt pan! Super easy and no slipping!
Liz says
Made this for dinner tonight – so delicious!!!
Anna Wright says
Thank you for sharing this great recipe. I am interested in anything with pesto as it adds a distinctive flavor to any dish. A vegetable soup with an Italian twist. What more can you ask for?