This hearty, healthy vegetable soup will get you through until the farmers’ markets are cranking out peak of the season produce again. A dollop of pesto will brighten the flavors and get you jonesin’ for sweet summer corn and tomatoes.
In an 8-quart stock pot, heat two Tablespoons olive oil over high heat. Add the leeks and cook until wilted and starting to brown, about 5 minutes. Push to the side and add the remaining Tablespoon of olive oil. Add the potatoes and cook for 5 minutes. Stir potatoes and leeks to combine.
Add the carrots and winter squash. Stir to combine.
Add about one cup of the stock, to deglaze the pan, scraping up the brown bits. Add the zucchini and yellow squash and remaining stock. Bring to a simmer and reduce the heat. Simmer for 30 minutes. Check the doneness, especially for potatoes and squash.
Add the cannellini beans, tomatoes, edamame (or lima or peas), spinach and corn. Simmer for 10 minutes.
Season with salt, pepper and red pepper flakes. Adjust seasonings to taste.
Top with a dollop of pesto (recipes linked below).
Keywords: healthy vegetable soup