Late Summer Vegetable Soup with Basil Pistou
This Late Summer Vegetable Soup with Basil Pistou is a delicious soup made with summer vegetables and a fragrant garlicky topping.
Ingredients
- 5-6 Roma tomatoes peeled and chopped *
- ½ cup basil pistou
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 large zucchini quartered and chopped
- 2 cups corn kernels preferably fresh
- 3 cups low sodium vegetable broth
- 2 bay leaves
- 2 tablespoon extra virgin olive oil
- coarse salt
- pepper
Instructions
- Heat olive oil in a medium sized soup pot.
- Saute onions, carrots and celery with a pinch of salt for about 3-4 minutes until they begin to break down and soften.
- Add in the zucchini and corn and saute another 2 minutes.
- Stir in tomatoes, broth, bay leaves and bring to a boil.
- Turn down heat and simmer for about 15-20 minutes.
- Season to taste with salt and pepper and serve in soup bowls.
- Top each bowl with about a tablespoon of basil pistou,
- Serve with additional parmesan cheese if desired.
Notes
**Nutrition calculations are for the soup only.
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Nutrition
Serving: 1bowlCalories: 183kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 494mgPotassium: 691mgFiber: 6gSugar: 12gVitamin A: 5986IUVitamin C: 33mgCalcium: 44mgIron: 1mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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