Summer Squash Soup

Summer Squash Soup is chockfull of chunky pieces of zucchini and yellow squash, onion, celery and cannellini beans, all simmered in a delicious broth.  This zucchini squash soup comes together in just about 30 minutes.

This nourishing Summer Squash Soup is chockfull of chunky pieces of zucchini and yellow squash, onion, celery and cannellini beans, all simmered in a delicious broth

SUMMER VEGETABLE SOUP

This summer vegetable soup is loaded with garden goodness and fresh flavors.  It’s an easy summer soup to pull together any night of the week.

This nourishing Summer Squash Soup is chockfull of chunky pieces of zucchini and yellow squash, onion, celery and cannellini beans, all simmered in a delicious broth

SUMMER SQUASH SOUP RECIPE

A small wedge of parmesan cheese is simmered right into the broth, giving this summer squash soup a rich and luscious flavor.  It’s easy to make this zucchini soup vegan by omitting the parmesan cheese and using vegetable broth rather than chicken broth.

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, minced
  • 2 large celery stalks, finely chopped
  • 1-1/2 cups organic zucchini, cut into chunks
  • 1-1/2 cups yellow squash, cut into chunks
  • 2 15-ounce cans cannelliini beans, rinsed and drained
  • 1 1-inch piece of Parmesan cheese
  • 6 cups low-sodium free-range chicken broth or vegetable broth
  • salt and freshly ground black pepper to taste
For the Pesto
  • 2 cups packed fresh basil leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons toasted pine nuts
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil

HOW TO MAKE SQUASH SOUP

  1. Heat the oil In a large pot or Dutch oven.
  2. Add the onion and celery and sauté over low heat until tender and starts to turn golden, about 15 to 18 minutes.
  3. Pour in the broth and turn up the heat to bring to a boil, then reduce heat to a simmer.
  4. Add the Parmesan wedge and cook for about 2 to 3 minutes.
  5. Add the zucchini and cook for just 2 to 3 minutes, until the zucchini is just barely tender.
  6. Add the beans and cook for another 2 to 3 minutes just until heated through.
How to Make Pesto
  1. Combine the basil leaves, Parmesan cheese, nuts, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
  3. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning.

This nourishing Summer Squash Soup is chockfull of chunky pieces of zucchini and yellow squash, onion, celery and cannellini beans, all simmered in a delicious broth

Soup seems like a natural in the dead of winter when it’s cold outside and the warmth from sipping on a bowl of soup helps take the chill off.  But soup for summer….the idea is a little harder to embrace.  But having a bowl of veggies simmering in broth makes for a light meal when the weather spikes and energy levels and appetites diminish.  This zucchini soup is also low cal, which is helpful when we’re trying to fit into bathing suits and shorts during the summer months.

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This nourishing Summer Squash Soup is chockfull of chunky pieces of zucchini and yellow squash, onion, celery and cannellini beans, all simmered in a delicious broth
Yield: 4- 6 servings

Summer Squash Soup

Additional Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, minced
  • 2 large celery stalks, finely chopped
  • 1-1/2 cups organic zucchini, cut into chunks
  • 1-1/2 cups yellow squash, cut into chunks
  • 2 15-ounce cans cannelliini beans, rinsed and drained
  • 1 1-inch piece of Parmesan cheese
  • 6 cups low-sodium free-range chicken broth
  • salt and freshly ground black pepper to taste
  • 2 cups packed fresh basil leaves 1/4 cup freshly grated Parmesan cheese 3 tablespoons toasted pine nuts 3 garlic cloves 1/2 cup extra-virgin olive oil

Instructions

  1. Heat the oil In a large pot or Dutch oven.
  2. Add the onion and celery and sauté over low heat until tender and starts to turn golden, about 15 to 18 minutes.
  3. Add the broth and turn up the heat to bring to a boil, then reduce heat to a simmer.
  4. Add the Parmesan wedge and cook for about 2 to 3 minutes.
  5. Add the zucchini and cook for just 2 to 3 minutes, until the zucchini is just barely tender.
  6. Add the beans and cook for another 2 to 3 minutes just until heated through.
For the Pesto
  1. Combine the basil leaves, Parmesan cheese, nuts, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
  3. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning.

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