I love hanging out in my kitchen in winter months, it’s the warmest place in my house. My stove is cranking almost daily. Baking, roasting, reheating something yummy, whateves. Today I had no plans to cook anything. While sipping my morning tea, I was staring out the window. My attention was drawn to my raised container garden in the yard. I found myself day dreaming back to a summer morning where I’m picking my fresh veggies by the bowlful….summer squash, giant zucchinis, corn, fresh herbs. Ok, I know, wake up, Rach! It is only 1 degree outside today and the garden is covered with half a foot of snow. Definitely not summer time!
You guessed it! Garden Veggie Soup was born on this cold winter day. I added some tasty cannellini beans to the beautiful veggies because I love them in a soup. I threw in some gluten free garbanzo bean penne to kick up the protein and make the soup more hearty.
It’s amazing how a bowl of soup can turn winter into summer. I hope this easy, one pot meal is a delicious bowl of sunshine that will bring a summer smile to your face. If you try this recipe and it does, let me know. Tag me on Twitter @bc_maven or on Instagram #breastcancermaven.
- 1-2 tsp avocado oil
- 2 zucchini, diced
- 2 yellow squash, diced
- 2 carrots, sliced
- 1 cup fire roasted corn, frozen
- 32 ounces of vegetable broth
- 1 cup of water
- 1 15 ounce can of cannelloni beans, rinsed
- 3 tsp oregano, dried
- salt and pepper to taste
- 1 cup gluten free pasta, cooked according to package directions (see notes)
- Fresh spinach for garnish
- Cut veggies as specified.
- Preheat soup pan on medium-low heat.
- Pour in oil, using as little as possible to coat the bottom of the pan.
- Stir in zucchini, squash, carrots, and fire roasted corn.
- Saute, stirring occasionally, until corn is no longer frozen and veggies are tender (about 5 minutes)
- Add veggie broth, water, and oregano and bring to a boil. Salt and pepper to taste.
- Reduce heat and simmer for 25 minutes.
- Stir in the well rinsed beans and simmer for another 10 minutes while the pasta is cooking
- Cook the pasta according to package directions. Rinse and put aside.
- Remove from heat.
- Serve by adding a handful of pasta to the bowl, a heaping scoop of the soup, and garnish with fresh spinach.
When I make soups that I know I will be storing for later use, I always keep pasta separate so that all the liquid does not get soaked up overnight.
Olive oil would work in the place of avocado oil.