Summer Vegetable and Pasta Soup
with basil / parmesan
Not everyone thinks to serve soup in the summer, but it's a great way to utilize the abundance of fresh produce available this time of year.
Smarts: Wait and add the pasta to the soup until right before serving so that it doesn't absorb too much liquid.
Smarts: Wait and add the pasta to the soup until right before serving so that it doesn't absorb too much liquid.
Tags
Proteins
Cuisines
Ingredients
Summer Vegetable and Pasta Soup:
- Pasta, any gluten-free shape - 8 oz
- Onions, medium - 1 , chopped
- Carrots - 6 oz , diced
- Garlic - 3 cloves , chopped
- Basil, fresh - 8 leaves , chiffonade
- Corn on the cob - 2 ears , kernels sliced off (sub frozen corn, ~1/2 cup / ear)
- Beans, cannellini or white (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Tomato paste - 3 Tbsp
- Italian seasoning - 2 tsp
- Paprika, smoked - 1 tsp
- Stock, any type - 6 cups
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Cheese, parmesan rind, small (opt) - 1
- Bay leaves - 1
- Lemon juice - 1 tsp
- Cheese, parmesan (opt) - for serving , grated
Prep
- Pasta - (If prepping right before cooking, get the soup simmering while pasta cooks.) Cook pasta according to package directions. (Can be done up to 5 days ahead)
- Onions / Carrots / Garlic - Prep as directed. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
- Basil - Chiffonade or thinly slice.
- Corn - If using fresh corn, slice kernels off ears. If using frozen corn, defrost in the microwave.
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven over medium-high heat. Add oil and then onions and carrots. Saute until tender, 4 to 5 minutes.
- Add garlic, tomato paste, Italian seasoning, and paprika. Saute until fragrant, ~2 minutes.
- Pour stock and tomatoes (including liquid) over aromatics. Add parmesan rind and bay leaves. Simmer soup for 10 minutes to let flavors come together.
- Stir in corn and beans and simmer for 2 minutes more.
- Remove soup from heat and stir in lemon juice. Season with some salt and pepper. Discard bay leaves.
- Divide pasta between serving bowls. Ladle soup over top. Finish soup with basil and grated cheese. Enjoy!]
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