Through the heat of summer, I will eat my weight in leafy salads. I will also eat my weight in vegetable soups.
Soups that are served piping hot in the winter are usually versatile enough to be served chilled during the warmer days of summer.
If the idea of chilled soup weirds you out just a little, then I recommend you start with a basic, chunky, minestrone soup. Filled to the brim with bright, summery vegetables.
(I also recommend that you stock your freezer full of individual servings of this soup, as it will disappear quickly!!)
Since we’re on the topic of recommendations, can I just throw one more out there?
I recommend serving this soup with either a grilled cheese sandwich, dunking it into the tomato based broth as you go. Or, serve with sweet potato chips for that delightful, crunchy, sweet factor. C-R-U-N-C-H.
Yes. I eat many, many salads in the summer. I also eat lots and lots of vegetable soups. Cold, chilly soups that cool me down and fill me up.
It’s like summer. Summer in a bowl.
Garden Minestrone Soup
Serve hot in the winter and chilled in the summer!
- 2 tsp olive oil
- 1 cup chopped onion
- 2 tsp fresh oregano
- 4 garlic cloves, minced
- 3 cups chopped yellow squash
- 3 cups chopped zucchini
- 1 cup chopped carrot
- 1 cup fresh corn kernels (or frozen)
- 4 cups chopped tomato, divided
- 3 (14 oz) cans fat-free, low sodium chicken or vegetable broth, divided
- 1/2 cup barley
- 1 (15.5 oz0 can white beans, rinsed and drained
- 1 (6oz) package fresh baby spinach
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Heat oil in a dutch oven over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add oregano and garlic, saute 1 minute. Stir in squash, zucchini, carrot and corn; saute 5 minutes or until veggies are tender. Remove from heat.
- Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat and simmer 20 minutes.
- Add barley and beans to pan; cook 10 minutes or until barley is tender, stirring occasionally. Remove from heat. Stir in spinach, salt and 1/2 tsp pepper. Serve and enjoy!