Easy Summer Vegetable Soup One Pot Recipe

This one pot recipe combines a medley of fresh vegetables, creamy white beans, and fragrant herbs.

The addition of pasta and basil pesto creates a comforting, flavorful dish perfect for a light meal or as a starter.

Total Time 1

Course Soup

Cuisine Mediterranean, Provençal cuisine

Servings to 8 people

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

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.

Keyword Easy Provençal soup, Healthy one pot recipe, One pot vegetable soup, Summer soup with pesto, Vegetable soup with beans and pasta

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