Summer Vegetable Soup
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • 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
Instructions
  1. Heat 1 ½ Tbsp extra virgin olive oil over medium heat in a large pot.
  2. Add chopped onion and carrot and sauté about 3 minutes until onion is soft.
  3. Add minced garlic and sauté about 30 seconds to a minute until aroma comes.
  4. Add stock and water and bring to a boil.
  5. Add pasta and boil gently.
  6. 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.
  7. 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/