Just because it’s summer doesn’t mean you can’t go for a warm bowl of soup every once in a while. Especially on those rainy days. This summer veggie soup is filled with all the summer veggies, protein and healthy fats to keep you nourished and refreshed and is the perfect comfort food.
For this recipe I used chickpea pasta which I find works out better if cooked separately then added into the soup at the time of serving because bean pasta’s and gluten free pastas tend to break apart easily and wheat based pastas over expand and absorb all the delicious broth.
1 medium carrot peeled and diced or sliced
1 celery stalk chopped
2 cloves garlic minced
1/4 cup chopped red onion
1/2 large zucchini cut into 1/2 inch moons (about 1 cup)
1/2 large yellow summer squash cut into 1/2 inch moons (about 1 cup)
1 medium ripe heirloom or garden tomato diced
2 tbsp. olive oil
juice of half a lemon
1 cup cooked kidney beans
4 cups vegetable broth
bunch of cilantro roughly chopped
1 cup pinwheels, shells or elbow pasta cooked al dente (I used chickpea pasta)
salt and pepper to taste
In a large pot heat olive oil on medium high heat until hot but not smoking. Add onion, carrot and celery and saute for a couple of minutes until slightly tender. Add garlic, zucchini, squash and tomato then continue to cook for another 2-3 minutes tossing frequently. Add vegetable broth and bring to a boil. Reduce heat, cover and simmer about 15 mins. Add beans, lemon juice, salt and pepper and let simmer for another 4-5 mins. Remove from heat and serve into bowls. Add as much of the cooked pasta as you like and top with avocado chunks and fresh chopped cilantro. Serves 3-4.