Summer Vegetable Soup

August 23, 2012


Soup is one thing I miss during summer. I love the simplicity of coming home from work, throwing vegetables in a pot of water, and sipping wine in a comfy chair while the broth bubbles. It’s probably the easiest way to eat vegetarian. It may be the easiest way to eat.

My summertime meals are often a cold, hodgepodge of ingredients that never seem to come together quite like a good soup. I’m starting to believe you can throw just about anything into a pot and it will turn out beautifully. This recipe is a riff on a peasant stew, made with “summery” vegetables. I like that it has the comfort of a winter stew, but the flavors are bright enough that it doesn’t feel heavy.

This recipe was also a perfect excuse to make use of these gorgeous pear tomatoes.


And these adorable tiny potatoes. They are pebble size so they fit perfectly on a soup spoon.


1 can cannellini beans, drained and rinsed
1 cup chopped carrots
1 cup chopped fennel
1 cup frozen peas
1 cup chopped potatoes
1 sliced zucchini
1 pint yellow pear tomatoes
1 quart vegetable stock
1 small bunch watercress (optional)
1 bunch parsley
croutons (to make the croutons, simply chop bread into squares, coat with olive oil and salt and bake at 350 degrees until toasted)
2 Tablespoons extra virgin olive oil
1 teaspoons Herbes de Province
1 teaspoon salt and pepper

Directions: In a soup pot, heat the carrots, potatoes and tomatoes. Cook on high heat for about four minutes. Next, add the beans, fennel, and the vegetable stock. Bring to a boil and reduce to a simmer. Add the herbs, salt and pepper.

This would be a good time to make the croutons!


When the carrots start to soften, add the zucchini. When the zucchini becomes tender, add the peas and water cress. Simmer for another five minutes.


Serve with croutons and a generous sprinkling of parsley.


I love the colors in this soup.


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