Summer Vegetable Soup

Cost Per Serving: $1.89
Yields 4 Servings


  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 4 stalks of celery, chopped
  • 1 clove of garlic, minced
  • 5 Roma tomatoes, diced
  • 1 can of garbanzo beans, drained and rinsed
  • 2 medium zucchini, chopped
  • 2 medium summer squash, chopped
  • 32 oz. vegetable broth
  • 1 cup water
  • 2 tsp. Italian seasoning
  • Salt and pepper to taste

Suggested Toppings:

  • Grated parmesan cheese
  • Fresh basil
  • Pesto

Optional Lean Meat Protein to Add:

  • Poached or roasted chicken breast



  1. Heat oil over medium-high heat in a large, heavy-bottomed pot. Add onion and celery and sauté until fragrant, about 3 minutes.
  2. Add garlic and sauté another 2 minutes.
  3. Add tomato, garbanzo beans, zucchini, summer squash, vegetable broth, water, and seasonings. Reduce heat and simmer, covered, for 15 minutes.
  4. Add optional toppings and enjoy!


**Recipe loosely based on Summer Minestrone Soup from Cook the Story.


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