summer vegetable soup

Summer Vegetable Soup with Pesto

This summer vegetable soup is healthy yet totally satisfying – perfect for a rainy day or cool summer night.

Servings: 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 small yellow onions, chopped
  • 2 carrots, cut into 1/4-inch pieces
  • 2 celery stalks, cut into 1/4-inch pieces
  • 2 tablespoons tomato paste
  • 8 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 2/3 cup orzo
  • 1 small zucchini, cut into 1/4-inch pieces
  • 1 cup frozen peas
  • 1/2 cup homemade or store bought pesto
  • Hunk of Parmigiano-Reggiano, for grating over soup

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
  2. Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
  3. Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
  4. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The orzo make soak up much of the broth while in the freezer; if necessary, thin the soup out with a bit of water or broth while reheating.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 215
  • Fat: 9g
  • Saturated fat: 2g
  • Carbohydrates: 26g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 11g
  • Sodium: 727mg
  • Cholesterol: 1mg