Summer Vegetable Soup

With the recent rainy weather here in NYC, I traded my summer gazpacho soup recipe for a warm, savory summer soup for the family. I paired it with a grilled cheese sandwich, made with whole wheat bread, sliced mozzarella and a few leaves of fresh basil. I hope you enjoy it and much as we did!
INGREDIENTS (Makes 6 servings)
2.5 quarts of water
3 tbsp Better than Bouillon Vegetable Bouillon
1/2 white onion, chopped
1 medium zucchini, chopped
2 tomatoes, chopped
1/2 cup corn, canned, unsalted
1 cup mixed vegetable medley, frozen or fresh (green beans, carrots, beans)
1 cup whole wheat pasta, uncooked
Basil, sliced into ribbons
Salt and pepper
DIRECTIONS
In a large pot, bring water to a boil. Add the bouillon and stir until dissolved. Add the white onions, mixed vegetable medley, zucchini and corn. Lower heat to a simmer and allow it to cook for 20-25 minutes. Mix in the pasta and stir. Allow this to cook for an additional 20 minutes. Adjust seasoning with salt and or pepper. Garnish with ribbons of basil and serve warm.
After your first recipe, do you ever feel stuck with a bunch of fresh herbs that you’re not sure what to make with next? Check back next week to find out what we made with the bundle of fresh basil we had left over!



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