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This was such a great summer soup! It'd be so easy to adapt and add in lots of summer veggies. I got this recipe from 'The Essential Mediterranean Cookbook.'

分量: 8


Cost per serving $1.29 詳細を見る


  1. In a large pot, heat several tablespoons of olive oil.
  2. Add in the onion and leek. Cook until soft and slightly translucent.
  3. Add in the herbs, bay leaf, squash, potato, carrot, and stock.
  4. Season well with salt and pepper.
  5. Simmer until the vegetables start to get tender. About 15 minutes.
  6. Add beans, zucchini, tomatoes and macaroni.
  7. Continue simmering until the pasta is cooked. Taste again for salt and pepper and remove bay leaf.
  8. Serve with pistou on top.
  9. Pistou Directions:*
  10. Chop basil and garlic in a food processor.
  11. Pour in the oil slowly until the mixture is smooth.
  12. Blend in the parmesan and season with salt and pepper.
  13. *If you don't have time to make pistou you can substitute pre-made pesto

Nutrition Facts

Amount Per Serving %DV
Serving Size 433g
Recipe makes 8 servings
Calories 656  
Calories from Fat 317 48%
Total Fat 35.45g 44%
Saturated Fat 9.32g 37%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 500mg 21%
Potassium 1102mg 31%
Total Carbs 43.44g 12%
Dietary Fiber 5.4g 18%
Sugars 3.45g 2%
Protein 40.54g 65%


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  • John Spottiswood
    This was delicious. Kyra shared it with us, and I had it at least three nights in a row. It just kept getting better! I added some healthy grinds of black pepper to the bowl and ate it with some crusty Italian bread. Fantastic!