Are you looking for a comforting, satisfying, and easy-to-make dish that comes together in just one pot? This summer vegetable soup is your answer!
Packed with fresh produce, creamy beans, and fragrant herbs, it’s a simple yet elevated dish. Plus, the minimal cleanup makes it perfect for busy days or relaxing evenings.
A Symphony of Seasonal Vegetables
This one pot recipe is all about celebrating the best of summer produce. Leeks, zucchini, green beans, and tomatoes bring vibrant color and flavor to every bite.
The combination of vegetables creates a delightful texture, with each ingredient contributing its unique character. Don’t hesitate to mix it up based on what’s fresh at your local market—bell peppers, corn, or even spinach can make excellent additions.
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The key is to let these fresh ingredients shine, simmering them just enough to develop their natural sweetness while maintaining a satisfying crunch.
Customizing for Dietary Preferences
This summer vegetable soup is incredibly adaptable to various dietary needs. Here’s how you can tweak it to suit different preferences:
- Vegan: Swap out the pesto for a vegan-friendly version or simply garnish with fresh herbs like basil and parsley.
- Gluten-Free: Use gluten-free pasta or skip the pasta entirely and add more beans for a protein-rich twist.
- Low-Carb: Replace pasta with cauliflower rice or zucchini noodles to create a lighter version.
No matter your dietary needs, this recipe ensures you don’t have to sacrifice flavor or satisfaction.
Pairing Suggestions for a Complete Meal
While this soup is hearty enough to stand on its own, pairing it with a side can make the meal even more special. Here are some ideas:
- Crusty artisan bread or garlic toast for dipping
- A simple green salad with a tangy vinaigrette to complement the soup’s rich flavors
- A light dessert, like fresh fruit or sorbet, to round out your meal
The possibilities are endless, making this dish versatile for family dinners, casual lunches, or even entertaining guests.
Tips for Perfecting Your Soup
To make this recipe truly shine, keep these tips in mind:
- Use High-Quality Ingredients: Fresh, in-season vegetables and good olive oil make all the difference in flavor.
- Don’t Overcook: Simmer the vegetables just enough to soften them while keeping some bite for texture.
- Adjust Seasoning as You Go: Taste the soup at different stages and adjust the salt, pepper, or broth to your liking.
- Make It Ahead: This soup tastes even better the next day, as the flavors continue to develop. It’s an excellent option for meal prep.
With these tips, you’ll create a soup that’s bursting with flavor and perfect for any occasion.
This summer vegetable one pot recipe soup is more than just a recipe—it’s a celebration of fresh, vibrant ingredients brought together in one pot.
Easy Summer Vegetable Soup One Pot Recipe
Equipment
- Dutch oven
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 leek white and light green parts, halved lengthwise, sliced ½-inch thick, and washed thoroughly
- 1 celery rib cut into 1/2-inch pieces
- 1 carrot peeled and sliced 1/4-inch thick
- 1/2 teaspoon table salt
- 2 garlic cloves minced
- 3 cups vegetable broth
- 3 cups water
- 1/2 cup orecchiette small shells, or other short pasta
- 8 ounces haricots verts or green beans, trimmed and cut into 1/2-inch lengths
- 1 15-ounce can cannellini or navy beans
- 1 small zucchini halved lengthwise, seeded, and cut into 1/4-inch pieces
- 1 large tomato cored, seeded, and cut into 1/4-inch pieces
- 3/4 cup basil pesto
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering. Add the leek, celery, carrot, and salt, cooking until vegetables soften, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in the vegetable broth and water, then bring the mixture to a simmer.
- Stir in the pasta and cook until slightly softened, about 5 minutes. Add haricots verts and simmer until bright green but still crunchy, 3 to 5 minutes. Stir in the beans with their liquid, zucchini, and tomato. Simmer until pasta and vegetables are tender, approximately 3 more minutes. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and top each portion with a dollop of pesto. Serve hot, accompanied by crusty bread or garlic toasts.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.