Zucchini, yellow squash, corn and tomatoes shine in this “end of summer vegetable soup.” Ready in around 30 minutes, this is your new weeknight meal. Trust me.
Not sure what to make for dinner? Be sure to sign up for the Missalaneyus newsletter. The first edition will go out tomorrow, and it includes a meal plan for one week, along with a grocery list. You’ll also find my recent beauty buys and a few book picks in it.
End of Summer Soup
1/2 a yellow onion, diced
1 garlic clove, minced
1/2 cup zucchini, thinly sliced (see below)
1/2 c. yellow squash, thinly sliced (see below)
15 oz. can diced tomatoes
15 oz. can cannellini beans, rinsed and drained
2 c. vegetable stock (unsalted, if you can find it)
1 tsp. dried thyme
1/2 c. frozen corn
1 tbsp. extra virgin olive oil
1/2 tbsp. red wine vinegar
1/4 c. Parmigiano-Reggiano cheese, divided (optional)
Cut both the squash and zucchini this way: Cut off one end. Make a short cut horizontally, creating a shorter tube. Now, cut that piece lengthwise, creating two halves. Then, cut each of those pieces in half lengthwise again. Next, thinly slice each of these pieces. The final result should be shaped like triangles or pizza slices.
Dice the onion and heat extra virgin olive oil in a large pot over medium heat. When the oil is warm, add the diced onions. Season with salt and pepper. After the onion is soft (about 5-10 minutes), add the zucchini and yellow squash and season with salt and pepper. Turn the heat to medium low and stir occasionally. When these are softened, add in the entire can of diced tomatoes (juice and all). Then, toss in the cannellini beans. Stir and add salt and pepper. Now, add the vegetable stock and thyme. Raise the heat, bringing it to a bubble. Stir in the frozen corn and red wine vinegar. Let it bubble for a minute or two. Then, lower the heat. After a few minutes, taste and adjust the seasonings.
Ladle into bowls and top with freshly grated cheese (about 1 tbsp. per bowl), if you like.