Vegetable Soup with Cilantro Pesto Croutons

We got back late last night from our European summer adventure.

The two things I’ve been dreaming about for the last couple weeks of the trip have been going for a run and a simple summer vegetable soup. I’m not sure exactly who I have become.

Normally I’m not such a health freak but after six weeks of gluttony my body was in desperate need of a reboot. This morning I hit the pavement vowing never to go on such an extended excursion without my running shoes again and then made a big pot of soup for dinner.

There’s something so intensely satisfying about potatoes and carrots and beans bubbling away in a tomatoey broth. It is the kind of simple food to regroup to, to find your balance, and most importantly, fill your belly.

As you can imagine, I’m a bit exhausted from our trip, but I wanted to share this recipe with you as I have a feeling I’m not alone in the need for simple comforts, getting back on track, or maybe just a recipe to use up your garden’s summer bounty.

The cilantro pesto croutons are obviously optional but I love their crunchy edges and soft middles, plus any extra pesto gets mixed into the soup giving it a happy little herby boost.

• Another veggie soup you might be interested in: Spring Sopita de Letras

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Simple Summer Vegetable Soup with Cilantro Pesto Croutons

Yield: 10-12 servings

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

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Ingredients

For the Soup:

• 1/4 cup olive oil
• 2 leeks, halved, washed well, and sliced
• 1 yellow onion, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can crushed tomatoes
• 3 small yellow potatoes, peeled and cubed (about 1 cup cubed)
• 1 cup dried large white beans, rinsed (I used lima beans)
• 4 cups water
• 4 cups vegetable broth
• 1 cup chopped green beans
• 1 small zucchini, chopped

For the Croutons:

• 1 small bunch cilantro, thick stems removed (about 2 packed cups of leaves and tender stems)
• 1 packed cup baby spinach leaves
• 1 clove garlic, chopped
• 1 teaspoon kosher salt
• 1/4 cup toasted pumpkin seeds
• 6 tablespoons olive oil
• 1 baguette

Instructions

To make the soup:

1. Heat oil in a large soup pot over medium-high heat. Add leeks and onions and season with salt and pepper. Cook, stirring occasionally, until tender, about 8 minutes.
2. Add carrots and celery and season again with salt and pepper. Cook about 5 minutes more then add garlic and cook another minute.
3. Add tomatoes, potatoes, beans, water, and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1-1 1/2 hours.
4. Add green beans and zucchini and continue cooking until tender, about 10 minutes. Taste and add more salt if needed. I added about 1 teaspoon more.

For the Croutons:

1. Heat oven to 425°F.
2. Combine cilantro, spinach, garlic, salt, and pumpkin seeds in the bowl of a food processor fitted with the blade attachment. Add oil and blend until smooth.
3. Slice baguette into 1/2-inch thick slices. Spread about 1/2-1 teaspoon of pesto on one side of each slice then place pesto-side-up on a baking sheet. Bake until outer edges are crisp about 10 minutes.
4. Spoon any remaining pesto into the soup pot and stir to combine. Ladel soup into bowls and top with one or two croutons.

Did you make this recipe?

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