Summer's Bounty Soup With Pasta Recipe

Name: Summer's Bounty Soup With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 leeks, white and light green parts, rinsed and chopped; 1 pinch saffron thread; 3 carrots, diced; 3 potatoes, chopped; 3 turnips, peeled and diced; 3 zucchini, sliced into 1/2 inch rounds (or other summer squash); 34 lb green beans, trimmed and cut into 1-inch lengths; 2 tomatoes, peeled, seeded and diced; 2 garlic cloves, minced; salt; pepper; 2 quarts vegetable broth; 1 cup pasta; 3 cups basil leaves, stemmed; 1 garlic clove, peeled; 3 tablespoons pine nuts; ½ cup parmigiano-reggiano cheese, grated; 2 tablespoons parmigiano-reggiano cheese, grated; ½ cup olive oil

Servings: persons

3 tablespoons olive oil
3 leeks, white and light green parts, rinsed and chopped
1 pinch saffron thread
3 carrots, diced
3 potatoes, chopped
3 turnips, peeled and diced
3 zucchini, sliced into 1/2 inch rounds (or other summer squash)
34 lb green beans, trimmed and cut into 1-inch lengths
2 tomatoes, peeled, seeded and diced
2 garlic cloves, minced
salt
pepper
2 quarts vegetable broth
1 cup pasta
3 cups basil leaves, stemmed
1 garlic clove, peeled
3 tablespoons pine nuts
½ cup parmigiano-reggiano cheese, grated
2 tablespoons parmigiano-reggiano cheese, grated
½ cup olive oil

1
In a large soup pot over medium heat, add the oil.
2
Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
3
Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt.
4
Cook for 5 more minutes.
5
Stir in broth/stock and bring to a boil.
6
Lower the heat to a simmer and cook for 30 more minutes.
7
While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
8
Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry.
9
Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth.
10
Add cheeses and process until combined.
11
Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.

2210

kcal

Calories

Fat

371

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 leeks, white and light green parts, rinsed and chopped, 1 pinch saffron thread, 3 carrots, diced, and more.

Yes, Summer's Bounty Soup With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer's Bounty Soup With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions