It’s the season for harvesting and fall soups are on the horizon! This recipe is a family favorite and one that comes up once a month in our meal rotation. It’s hearty, healthy and makes for the easiest meal, whether that’s breakfast, lunch or dinner! It’s also freezer friendly, so if you double this batch, you’ll have a jar or two waiting for you on one of those days when cooking is impossible.
We grow most of the ingredients that are in this soup, but if you don’t have a garden or a garden with all these ingredients, I highly recommend going to Farmer’s Markets. You’ll find the green beans, carrots, tomatoes, zucchini and herbs that will make this soup magnificent!
Approximately 8 servings
- 1 large onion, diced
- 2 shallots, diced (approx 1/4 C)
- 2 T extra virgin olive oil
- 2 T unsalted butter (omit for a vegan version and use 4 T olive oil)
- 6 stalks celery, diced (approx 1-1/2 C)
- 4 organic carrots, diced (approx 1-1/2 C)
- 1/2 lb organic green beans, cut into 1/2″ lengths (approx 1-1/2 C)
- 1 large organic zucchini, diced (skin on) (approx 1-1/2 C)
- 4 cloves fresh garlic, minced
- 1 (15-ounce) can organic kidney beans, drained
- 1 (15-ounce) can organic cannellini beans, drained
- 1 T Italian seasoning
- 2 tsp kosher salt
- 1 T cracked black pepper
- 1 tsp chili flakes
- 1 parmesan rind, about 2″ X 2″ (omit for a vegan version)
- 3 C fresh organic tomatoes, diced OR 1 (28 ounce) can organic diced tomatoes with liquid
- 6 C organic veggie stock, homemade or store-bought
- 1/2 C organic Italian parsley, chopped plus 2 T for garnish
- 2 T fresh lemon juice
- 1 tsp fresh lemon zest
- 3 C cooked pasta (rotini, ditalini, or macaroni) (omit for a gluten free version)
- 1/4 C fresh basil pesto (use pistou for vegan version – see recipe below)
- 1/4 C fresh basil leaves for garnish (optional)
In a Dutch oven or heavy bottom stock pot, add your olive oil and butter and melt on medium heat. Add in onion and shallot and sauté for 3-4 minutes. Add celery, carrots and green beans and sauté for another 3 minutes, then add in zucchini and garlic and saute for another 2 minutes. Stir vegetables around frequently until just barely fork tender. You don’t want to completely cook your vegetables because they will cook more in the simmer. Next add your kidney and garbanzo beans, salt, pepper, chili flakes,Italian seasoning, parmesan rind, tomatoes, and veggie stock. Cover and simmer on medium-low for about 30 minutes. Remove parmesan rind. Add in chopped parsley, lemon juice and zest, Adjust seasonings as needed. For serving, add equal amounts of cooked pasta to each bowl. Ladle hot soup over pasta and top each serving with a tablespoon of pesto and a garnish of parsley and basil. Serve with crusty artisan bread and a nice glass of your favorite red wine.
- 1/2 C extra virgin olive oil
- 3 cloves fresh garlic
- 1 C fresh organic basil leaves
- 1/4 C fresh Italian parsley (optional)
- 1 T fresh lemon juice
- 1 tsp Kosher salt
- 1 tsp cracked black pepper (optional)
In a blender or food processor, add all ingredients and blend until smooth. Adjust seasoning as needed. Store in refrigerator for up to two weeks. Freeze in glass container for up to 6 months.
If your soup requires a bit more liquid, you can add a cup or two more veggie stock. Then adjust seasoning as needed.
Any vegetables work in this harvest soup. Consider butternut squash, potatoes, sweet potatoes, parsnips, yellow squash, bell peppers or cauliflower.
We don’t recommend adding the pasta to the soup, but rather adding the pasta to the bowl and ladling the soup over the pasta. Pasta tends to lose it’s “bite” and fall apart in the simmer. Also, we don’t recommend freezing the soup with pasta for the same reasons.
This soup is easily adapted for a vegan or gluten free version. See notes in ingredients list for options. No pasta? No pesto? No dairy? — it can be done!