It’s been raining for what feels like forever so I’ve been craving some kind of light, yet comforting, soup. The summer veggies are in their prime so I decided that was what kind of soup I wanted to make. I mixed frozen with fresh and it turned out to be the perfect meal for my first day back teaching. I was exhausted and just wanted something healthy, but delicious and this was it! There is such a variety of tastes and textures mixed up in this one pot wonder, that all you need is a side of bread for sopping up every last drop! It doesn’t take much time at all to make and can be ready in 30 minutes so it’s also an easy thing to make for a last minute meal. I didn’t have veggie stock so I just used water with some Vegetarian Better than Bouillon chicken mixed in to make the broth and it was great! This is one of the few soups I’ll ever make when it’s summertime, but it’s just what I had in mind.

Summer Veggie and White Bean Soup

1 large russet potato, diced

2 cloves minced garlic

1 can diced tomatoes

1 can cannelloni beans, drained and rinsed

6 cups water

1 tbsp Vegetarian Better than Bouillon chicken

1 small zucchini, halved and sliced

1 large yellow squash, quartered and sliced

1/2 bag frozen mixed veggies (green beans, corn, carrots, peas)

1/4-1/2 bag frozen chopped spinach

1 tsp dried rosemary

1 tsp onion powder

pepper to taste

1. In a large stockpot, add diced potatoes, garlic, and diced tomatoes and stir for 3-5 minutes until fragrant.
2. Add zucchini and squash, then continue to stir.
3. Add spices, water, and bouillon and bring to a boil.
4. After about 10 minutes and potatoes are tender, bring back down to a simmer and add the frozen veggies, beans, and spinach.
5. Serve with a side of bread and it’s a simple, healthy, and tasty weeknight delight!