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

Name: Asparagus and Zucchini Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Vinegar, apple cider; 2 tsp Honey; 2 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 2 Plums, sliced; 1 Oranges, segmented; 8 oz Spinach, baby; 1/4 cup Almonds, sliced or slivered; 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 oz Cheese, parmesan (opt), grated; 1 1/2 oz Basil, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1/2 Onions, medium, chopped; 10 oz Asparagus, 1/2” / 1.3 cm pieces; 10 oz Zucchini, diced; 1 can Beans, white or cannellini (14 oz / 397 g), drained and rinsed; 1 Tbsp Butter; 3 cups Stock, any type; ~1/4 cup Pesto (ingredients listed separately)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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

Beans, white/cannellini

Cuisines

American

Ingredients

Metric

Servings:

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

Prep

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)
Onions - Chop onions. (Can be done up to 5 days ahead)
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)
Asparagus / Zucchini - Prep as directed and combine. (Can be done up to 3 days ahead)
Plums / Oranges - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a Dutch oven over medium heat. Add butter and then onions to melted butter. Saute until onions are soft, 3 to 4 minutes.
Add asparagus and zucchini with some salt. Saute until vegetables are bright green and starting to turn tender, ~3 minutes.
Pour stock over vegetables and bring to a simmer. Simmer, covered, until asparagus and zucchini are tender, ~15 minutes.
While soup simmers, stir pesto into beans.
Transfer soup to a blender (or use an immersion blender) and blend until smooth. Season with some salt and pepper.
Toss vinaigrette with plums, oranges, and spinach. Top salad with sliced almonds.
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.

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