Summer Vegetable Soup
- 1 ½ Tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 3 carrots, peeled and sliced
- 2 cloves garlic, minced
- 32 oz vegetable stock (or chicken stock)
- 3 cups water
- ½ tsp salt
- freshly ground pepper
- ¾ cup gluten free pasta (like penne or shells)
- 1 can kidney beans, rinsed and drained
- 1 medium zucchini, quartered lengthwise, then sliced
- 1 medium yellow squash, quartered lengthwise, then sliced
- (Or any combination of summer squashes – patty pan, eight ball, zephyr)
- 1 ear of corn, corn kernels cut from cob
- 1 cup fresh green beans, ends trimmed and cut in 1 inch lengths
- ⅓ cup packed baby arugula
- 2 Tbsp chopped fresh basil and/or parsley
- Heat 1 ½ Tbsp extra virgin olive oil over medium heat in a large pot.
- Add chopped onion and carrot and sauté about 3 minutes until onion is soft.
- Add minced garlic and sauté about 30 seconds to a minute until aroma comes.
- Add stock and water and bring to a boil.
- Add pasta and boil gently.
- When there are 5 minutes left for the required pasta cooking time (according to the package) add the beans and vegetables and half the herbs.
- Boil gently 5 minutes, add the rest of the herbs, taste, adjust salt and pepper if necessary and serve.
Recipe by Savory Nature at http://savorynature.com/2014/07/24/summer-vegetable-soup/
3.2.2708