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Summer Garden Pasta Soup

This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 pounds ripe tomatoes, diced
1/4 cup oil-cured sun-dried tomatoes, finely diced
2 medium-small zucchini, quartered lengthwise and sliced
3 to 4 scallions, white and green parts, thinly sliced
One 16-ounce can navy beans, drained and rinsed
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and freshly ground pepper to taste
2 cups tiny shell pasta or ditalini

Preparation

  1. Step 1

    Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.

    Step 2

    Add the beans and parsley, then season with salt and pepper. Remove from the heat and let the soup stand off the heat for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor.

    Step 3

    About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente. Drain and rinse briefly with cool water, then stir into the soup. Taste to adjust the salt and pepper, then serve just warm.

  2. Nutrition Information

    Step 4

    Per serving:

    Step 5

    Calories: 230

    Step 6

    Total fat: 3g

    Step 7

    Protein: 11g

    Step 8

    Fiber: 6g

    Step 9

    Carbohydrate: 42g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 275mg

Vegan Soups and Hearty Stews for All Seasons
TagsSoupSoup/StewDitaliniPastaPasta ShellsAmericanTomatoVegetableSun-Dried TomatoZucchiniSquashScallionOnionRoot VegetableNavy BeanBean and LegumeStarterSideMainDinnerLunchDairy FreeNut FreeVegetarianVeganEasyWeeknight MealsSimmerSummerCookbooks
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