Summer Vegetable Soup with Pesto
Servings 4 Servings
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.