Summer Garden Soup
Super easy, tasty, and healthy. I make this soup all summer long. Great with a sandwich and a green salad.
Equipment
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 15 oz canned white kidney beans
- 15 oz canned diced tomatoes
- salt and pepper to taste
- 4 cups vegetable stock
- 2 cups water
- ½ lb green beans cut into 1 inch pieces
- ¼ cup pasta use small elbow pasta, broken spaghetti, orzo
- 3 tbsp prepared pesto sauce
- 6 tbsp Parmesan cheese
Instructions
- Heat Dutch oven on medium heat and add the olive oil
- Add the diced vegetables and sauté until tender, about 5 minutes
- Add canned beans and tomatoes (including their liquid) and season with salt and pepper
- Add vegetable stock and water, bring to a boil
- Reduce heat and add the green beans and pasta
- Let simmer for 30 minutes
To Serve:
- Ladle into soup bowls and top each bowl with a tablespoon of parmesan cheese and a teaspoon of pesto
Notes
Use any pasta or beans you have on hand. Try zucchini or kale if you have it.
Serve with Tamanawas Falls sandwiches or Panini di St. John's sandwiches.
Nutrition
Calories: 197kcalCarbohydrates: 23gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 1130mgPotassium: 528mgFiber: 7gSugar: 8gVitamin A: 4315IUVitamin C: 15mgCalcium: 143mgIron: 2mg
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