Recipe: Summer Vegetable and White Bean Soup
Soup generally comes to mind when the temperatures are cooling off, but this recipe’s light, in-season ingredients make it a perfect dish for summer. Whether it be extra garden bounty or just items in need of use, soup can be a great way to extend the life of fresh veggies when they are past their peak.
Summer soups also make for a great way to add in plenty of vegetables if raw veggies don’t always settle well for you. If you feel like being even more rebellious with your summer soup this dish can certainly be enjoyed cold. Feel free to keep this soup as-is for a lighter meal or consider adding extra white beans, chicken sausage, or pairing with fresh bread for a heartier dish!
Summer Vegetable and White Bean Soup
- 2 tsp olive oil
- 2 small yellow onions, diced
- 2 large carrots, diced
- 3 cloves garlic, chopped
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 tomatoes, diced
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp dried basil
- 32 oz low-sodium vegetable or chicken stock
- 15 ½ oz can tomato sauce
- 15 ½ oz can white beans, rinsed and drained
- Salt and pepper, to taste
- 8 oz bag kale, chopped and stems removed
- In a stock pot, on the stove, over medium-high heat, add oil, onions, and carrots. Sauté until veggies are tender, about 3 minutes.
- Add garlic, zucchini, squash, and tomatoes and sauté 2-3 minutes or until tender.
- Add thyme, oregano, and basil and toast for about 1 minute.
- Add broth, tomato sauce, white beans, salt, and pepper and bring to a boil.
- Simmer about 15 minutes over low heat. Add kale and allow to simmer another 3 minutes or until tender. Serve as desired.
For the white beans: chickpeas, kidney beans, or pinto beans
For the tomatoes: 14.5 oz can diced tomatoes
For the kale: spinach or baby kale
For the dried herbs: fresh herbs, finely chopped (1 Tbsp each, added near end of cooking)