Summer Vegetable Soup
with spinach and pear salad

Name: Summer Vegetable Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Pears, sliced; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp Oil, olive; 5 oz Spinach, baby; 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 1/2 oz Basil leaves; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1/2 Onions, medium, chopped; 8 oz Carrots, diced; 8 oz Squash, yellow summer, diced (sub zucchini or use a combination); 8 oz Cauliflower florets; 1/2 cup Sun-dried tomatoes in oil, drained and chopped; 8 strips Bacon, chopped; 1 Tbsp Oil, olive; 1 tsp Italian seasoning; 1/2 tsp Paprika, smoked; 2 1/2 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1/2 tsp Lemon juice; ~1/4 cup Pesto (ingredients listed separately)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We love the summery flavors of this soup that's packed with fresh produce and crunch from a topping of crispy bacon. A version of this meal was first introduced in August 2016.

Ingredients

Metric

Servings:

Spinach and Pear Salad:

Pears - 1 , sliced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, olive - 3 Tbsp
Spinach, baby - 5 oz

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Basil leaves - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp

Summer Vegetable Soup:

Onions, medium - 1/2 , chopped
Carrots - 8 oz , diced
Squash, yellow summer - 8 oz , diced (sub zucchini or use a combination)
Cauliflower florets - 8 oz
Sun-dried tomatoes in oil - 1/2 cup , drained and chopped
Bacon - 8 strips , chopped
Oil, olive - 1 Tbsp
Italian seasoning - 1 tsp
Paprika, smoked - 1/2 tsp
Stock, any type - 2 1/2 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Lemon juice - 1/2 tsp
Pesto (ingredients listed separately) - ~1/4 cup

Prep

Make pesto - (Skip this step if pesto was already made for Wednesday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
Onions / Carrots / Squash / Cauliflower / Sun dried tomatoes / Bacon - Prep as directed. Combine onions, carrots and squash in one container. Store cauliflower, sun dried tomatoes and bacon in separate containers. (Can be done up to 5 days ahead)
Pears - Slice pears.

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Make

Heat a >5 quart / 4.73 liters Dutch oven over medium heat. Add bacon and saute until bacon is crisp, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate. Drain excess oil and return pan to heat.
Add olive oil (the portion for the soup) to heated pan and then onions, carrots and squash. Add a pinch of salt and saute until vegetables begin to soften, ~3 minutes. Add Italian seasoning and paprika and cook for 1 minute more.
Pour stock and diced tomatoes (including liquid) over vegetables. Add cauliflower and sun dried tomatoes. Bring to a simmer. Simmer until carrots and cauliflower are tender, ~12 minutes.
While soup simmers, whisk together vinegar, mustard, honey and olive oil (portion for the salad). Toss with pears and spinach.
When soup is finished, add lemon juice and season with some salt and pepper.
Ladle soup into individual bowls. Stir pesto into bowls at the table and crumble bacon over top. Serve with salad on the side and enjoy!

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