Who wants to be stuck at a hot stove on a summer evening? This fast and easy Summer Soup is guaranteed to fill hungry bellies while using up the abundance of produce from your garden or farm stand.

Want more protein? Add in sliced, smoked sausage or leftover beef.

Fast and Easy Summer Soup

A filling vegetarian soup, perfect for a busy summer day

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Course Main Course, Soup

Cuisine American

Servings 6

Ingredients

  

• 2 TBSP Olive Oil
• 1 Small Onion minced
• 1 TBSP Garlic minced
• 1 Medium Zucchini chopped
• 2-3 Medium Tomatoes (can also use a 14 oz can of diced tomatoes, including juices) chopped
• 1 14 oz Can of Cannellini Beans (can use similar beans such as kidney as well) drained
• 6 oz Uncooked Ziti Pasta or any pasta of your choice
• 4 cups Water or Chicken or Vegetable Stock use low sodium stock
• 1 TSP Salt use less if using stock
• 4 TBSP Fresh Basil chopped
• 1/4 TSP Dried Oregano can use fresh, increase to 1/2 tsp
• 1/2-1 Cup Fresh Spinach torn or chopped

Instructions

 

• Heat oil in medium or large stock pot over medium heat.
• Add onion, garlic, zucchini and half the salt. Cook, stirring frequently, until onion is soft, about 3-5 minutes.
• Add remaining salt, tomatoes, beans, pasta, water or broth and half of the basil and all of the oregano. Turn heat to high, bring to a boil, stirring occasionally.
• Once boiling, reduce heat to low, cover and cook until pasta is just done, stirring occasionally.
• Remove from heat. Add remaining fresh basil and spinach. Add more salt to taste.

Keyword soup, squash, summer, vegetables, vegetarian