Summer vegetable soup

Community Recipe from


  • 1 Large onion Diced
  • 2 Cloves garlic Minced
  • 2 Medium zucchini Seeded and chopped
  • 2 Medium yellow squash Seeded and chopped
  • 5 cup(s) Fresh spinach
  • 1 Large tomato Diced
  • 1 can(s) 15 oz white beans Drained and rinsed
  • 1 tablespoon(s) olive oil
  • 4 cup(s) Vegetable stock
  • Salt and pepper to taste


  1. Saute onions in olive oil until softened. Add garlic, zucchini and squash and sauté another 4-5 minutes. Add spinach. When it begins to wilt added the tomato and beans. Add the vegetable stock and bring to a simmer. Simmer for 5 to 10 minutes.

  2. Serve with fresh pesto on toasted bread.

  3. Pesto: combine ingredients in food processor:

  4. 2 cups fresh basil
  5. 1/4 cup olive oil
  6. 1/4 Cup Parmesan cheese
  7. 1/4 cup toasted pine nuts
  8. 1-2 cloves garlic
September 2012

This recipe is a personal recipe added by Jamiemorrow and has not been tested or endorsed by MyRecipes.

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