Summer Vegetable Soup with Pestoaggieskitchen
I love to make soup on Sundays and have it already in the fridge ready to go for a quick weekday lunch or dinner. It comes in especially handy on nights where we have activities planned after school, so a nice bowl of healthy soup and a sandwich works out just fine. When I make soup, I definitely go heavy on the veggies as you’ll notice in this recipe. I was inspired by my produce drawer and all my favorite summer veggies…enjoy them while they are still around!
And did I mention you can make this in the slow cooker too? Bonus!
Summer Vegetable Soup with Pesto
Recipe from Aggie’s Kitchen
4 tablespoon pesto (preferably homemade, but store bought is fine)
1 large onion, chopped
2 cloves garlic, minced
1 red or orange bell pepper, chopped
1 large zucchini, chopped
2 summer squash, chopped
1 can kidney beans, drained but not rinsed
1 can cannellini beans, drained but not rinsed
1 large can of diced tomatoes (I used regular, but Italian seasoned is fine)
1/4-1/2 cup of water (I add water to tomato can and swirl to pick up any additional juice from can)
pinch salt and pepper to taste
julienned basil, for garnish
Parmesan, grated, for serving
Add pesto, onions and garlic to large pot over medium heat. Stir with wooden spoon and cook for a few minutes till onions begin to soften. Add bell pepper, zucchini and squash to pot and combine gently until all vegetables are coated in pesto. Cook for a few more minutes until vegetables begin to soften.
At this pointed I transferred vegetable mixture to crockpot. With the vegetables I added the beans, tomatoes, water salt and pepper to crockpot, set it on high and let it cook for 3-4 hours.
If you prefer to leave it on stove top, add beans, tomatoes, water, salt and pepper to pot and bring to a slow boil. Once it’s boiling, bring soup down to a simmer and let cook for about 30 minutes. Taste and adjust for salt and pepper.
Serve with grated Parmesan and julienned basil for a light summer dinner.