A few weeks ago, I was getting ready to head off to the east coast for vacation, when I realized that I had an abundance of veggies in my fridge- something that frequently occurs during these summer months. I have a difficult time seeing food go to waste, and I couldn’t bear seeing the bounty end up as compost. In these moments, when I have a mound of veggies to use up, I either make a frittata or soup. So soup it became.
This light and bright soup captures so many of summertime’s flavors and is perfect for a light lunch. Make it a more substantial meal by adding cooked pasta, or serve it over quinoa. This soup also freezes well. I divided it up into single portions before I left, and it was wonderful having a good meal ready when I returned home.
Serves 6
Ingredients
2 Tablespoons olive oil
1 medium onion or 4 leeks, diced
3 medium carrot, chopped
3 stalks of celery, chopped
2 small zucchinis, diced
2 small summer squash, diced
2 ears of sweet corn, cut from the cob
Half a cabbage, sliced
1 c. green beans, cut in half
4 medium tomatoes, diced
2 large potatoes, diced
2 quarts chicken stock
1 tsp. dried oregano
1 bay leaf
1 TBS. fresh basil
½ TBS. fresh thyme
3 cloves of garlic
Salt
Pepper
1 can of chickpeas, rinsed and drained (or cannellini, kidney, navy, whatever you have in your pantry)
Directions
Heat olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, and a pinch of salt. Cook until the vegetables are soft and onions are translucent, about 10 minutes. Add garlic and cook for a minute. Add potatoes, green beans, corn, squash, zucchini, and tomatoes. Continue to cook, stirring occasionally, for about 7 minutes. Add stock, increase heat, and bring to a simmer. Once simmering, add cabbage, herbs, and chickpeas. Reduce heat to low, and let vegetables cook until tender, approximately 25-30 minutes. I like to serve mine with some parmesan grated over top and a piece of good, crusty bread. Enjoy!
