Summer Vegetable Soup
Gather up the season’s best from your garden or the farmers market and let summer do the cooking. There’s something so satisfying about transforming an abundance of zucchini, yellow squash, vine-ripened tomatoes, sweet corn, tender green beans, and fragrant basil into a rustic Italian soup that celebrates simple, honest ingredients. As the vegetables gently simmer, they mingle into a rich, vibrant broth kissed with garlic, oregano, and a spoonful of pesto, creating layers of flavor that taste like sunshine in every spoonful. Finish each bowl with a shower of freshly grated Parmigiano Reggiano and plenty of basil, then serve it with thick slices of crusty Italian bread to soak up every last drop.
Ingredients
- 4tbsp olive oil
- 1 large onion, diced
- 2 ribs celery, minced
- 3 cloves garlic, minced
- 1tsp hot pepper flakes (optional)
- 8 cups large diced mixed zucchini and summer squash
- 1 cup string beans cut into thirds
- 1 cup fresh or frozen corn kernels
- 2tbsp pesto sauce
- 1tsp dried oregano
- 1/3 cup minced basil
- Grated Parmigiano Reggiano cheese to sprinkle
- Salt to taste
- Grinding black pepper to taste
Directions
- Heat the olive oil in a large soup pot; add the onion and celery. Cook until the vegetables soften. Stir in the garlic and red pepper flakes and cook until the garlic softens.
- Add the squash and beans and cover the pot and allow the vegetables to soften. Uncover the pot and add the pureed tomatoes Cover the pot and cook until the squash softens. Stir in the corn, pesto sauce, oregano, salt and pepper. Cover the pot and cook for about 3 minutes. All the vegetables should be soft but not mushy. Just before serving, stir in the basil. Serve hot and sprinkle with cheese.
- Serve hot in soup bowls.
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