This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

　　

Ingredients

6 to 8 servings

　　6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　2 pounds ripe tomatoes, diced

　　1/4 cup oil-cured sun-dried tomatoes, finely diced

　　2 medium-small zucchini, quartered lengthwise and sliced

　　3 to 4 scallions, white and green parts, thinly sliced

　　One 16-ounce can navy beans, drained and rinsed

　　1/4 to 1/2 cup chopped fresh parsley, to taste

　　Salt and freshly ground pepper to taste

　　2 cups tiny shell pasta or ditalini

　　

Step 1

Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.

　　

Step 2

Add the beans and parsley, then season with salt and pepper. Remove from the heat and let the soup stand off the heat for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor.

　　

Step 3

About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente. Drain and rinse briefly with cool water, then stir into the soup. Taste to adjust the salt and pepper, then serve just warm.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 230

　　

Step 6

Total fat: 3g

　　

Step 7

Protein: 11g

　　

Step 8

Fiber: 6g

　　

Step 9

Carbohydrate: 42g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 275mg

　　Vegan Soups and Hearty Stews for All Seasons