Summer Squash Soup Recipe
Summer Squash Soup is a light, flavorful soup made with yellow squash, zucchini, spinach, and cannellini beans. Simmered with herbs and finished with a splash of lemon, it’s a fresh way to use summer vegetables.
Ingredients
- 1 teaspoon olive oil
- 1 cup leek white part only finely chopped
- 1 tablespoon dried basil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon garlic minced
- 3 cups yellow squash halved lengthwise then quartered
- 3 cups zucchini halved lengthwise then quartered
- 2 cups spinach leaves chopped
- 2 15- ounce cans cannellini beans rinsed and drained
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons lemon juice
Instructions
- Heat a large soup pot over medium heat and add the olive oil. Once hot, stir in the leek, basil, oregano, and thyme. Cook, stirring often, for about 3 minutes, until the leek softens. Add the garlic and cook another 30 seconds.
- Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil, then reduce the heat and simmer for 10 minutes, until the squash is tender.
- Remove from heat and stir in the lemon juice. Adjust seasoning to taste, and serve hot.
Nutrition
Calories: 148kcalCarbohydrates: 30gProtein: 10gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1227mgPotassium: 595mgFiber: 9gSugar: 6gVitamin A: 2286IUVitamin C: 39mgCalcium: 152mgIron: 5mg
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