Summer's Bounty Soup with Pasta

Capture the essence of summer's freshest produce with this vibrant and hearty Summer’s Bounty Soup with Pasta. Packed with garden-fresh vegetables like zucchini, yellow squash, carrots, corn, and cherry tomatoes, this easy-to-make soup showcases the season's most flavorful ingredients. A light yet comforting vegetable broth forms the base, enhanced with aromatic garlic, fresh basil, and parsley for a burst of herbaceous goodness. Tender bites of ditalini or elbow macaroni add texture, making this a wholesome, satisfying meal in just 45 minutes. Perfect as a light lunch or a simple dinner, this vegetarian soup is as versatile as it is delicious—serve it with a sprinkle of Parmesan for added richness, or keep it vegan for a plant-based option. It’s the ultimate one-pot recipe to celebrate summer's bounty!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup fresh corn kernels
• 2 cups cherry tomatoes, halved
• 6 cups vegetable broth
• 1 cup uncooked small pasta (e.g., ditalini or elbow macaroni)
• 1 quarter cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 Parmesan cheese (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 2-3 minutes, until soft and translucent.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the diced carrots, zucchini, and yellow squash to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the fresh corn kernels and cherry tomatoes. Let cook for an additional 3 minutes.

Step 6

Pour in the vegetable broth and bring the mixture to a gentle boil.

Step 7

Once boiling, reduce the heat to medium-low and add the uncooked pasta. Simmer for about 10 minutes, or until the pasta is tender but not overcooked.

Step 8

Stir in the chopped basil and parsley, then season with salt and black pepper to taste.

Step 9

Serve the soup hot, garnished with additional fresh herbs and a sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1104.7g)

Amount per serving	% Daily Value*
Calories	1388.0

Total Fat 35.1g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2445.1mg	0%
Total Carbohydrate 226.6g	0%
Dietary Fiber 21.9g	0%
Total Sugars 26.6g
Protein 46.1g	0%

Vitamin D 0IU	0%
Calcium 389.0mg	0%
Iron 15.8mg	0%
Potassium 2661.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 13.1%

Carbs: 64.4%