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Asparagus and Zucchini Soup
with pesto and white beans / plum and citrus salad

Active: 35 min Total: 35 min
This simple vegetable-packed soup got great reviews when it was featured earlier this year, so we're bringing it back with a summer touch of fresh basil and a colorful salad.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Plum and Citrus Salad:
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Plums - 2 , sliced
  • Oranges - 1 , segmented
  • Spinach, baby - 8 oz
  • Almonds, sliced or slivered - 1/4 cup
Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Cheese, parmesan (opt) - 1 oz , grated
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Pureed Asparagus Soup:
  • Onions, medium - 1/2 , chopped
  • Asparagus - 10 oz , 1/2” / 1.3 cm pieces
  • Zucchini - 10 oz , diced
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 1 Tbsp
  • Stock, any type - 3 cups
  • Pesto (ingredients listed separately) - ~1/4 cup

Nutrition Facts

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Prep

  1. Make pesto - Skip if pesto was made ahead for Monday. Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, cheese (if using), basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Onions - Chop onions. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk apple cider vinegar, honey, mustard, and cooking oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  4. Asparagus / Zucchini - Prep as directed and combine. (Can be done up to 3 days ahead)
  5. Plums / Oranges - Prep as directed.
  6. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium heat. Add butter and then onions to melted butter. Saute until onions are soft, 3 to 4 minutes.
  2. Add asparagus and zucchini with some salt. Saute until vegetables are bright green and starting to turn tender, ~3 minutes.
  3. Pour stock over vegetables and bring to a simmer. Simmer, covered, until asparagus and zucchini are tender, ~15 minutes.
  4. While soup simmers, stir pesto into beans.
  5. Transfer soup to a blender (or use an immersion blender) and blend until smooth. Season with some salt and pepper.
  6. Toss vinaigrette with plums, oranges, and spinach. Top salad with sliced almonds.
  7. Top each portion of soup with a spoonful of pesto beans (or serve them on the side if you prefer). Enjoy salad on the side.

Nutrition Facts

Amount Per Serving
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