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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