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Summer Vegetable Soup with Pesto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Kath Younger

Ingredients

  • 1 clove garlic
  • 1 tbsp cooking oil
  • 2 ears of corn cut from cobb
  • 1 green pepper chopped into bite-size pieces
  • 2 zucchini chopped into bite-size pieces
  • 1 tsp smoked paprika
  • 4 cups chopped greens like kale
  • 1 can fire roasted diced tomatoes plus juices
  • 1 can white beans drained
  • 1 32 ounce box vegetable broth
  • 10 ounce box whole wheat pasta
  • Salt pepper, and cayenne pepper to taste
  • 1/4 cup prepared pesto for garnish
  • Italian parsley for garnish

Instructions

  • Add oil to stock pot over medium heat. Add garlic and about 1/4 tsp kosher salt. When garlic begins to brown, add chopped pepper and zucchini. Cook for 5-7 minutes, until soft and brown. Add paprika.
  • Add tomatoes, beans, broth and pasta and bring to a boil.
  • Depending on your pasta, when it is al dente, add corn and kale and allow to the corn to cook and greens to wilt, about 5 minutes.
  • Portion into bowls and top with parsley and pesto, if desired.