A few weeks ago, I was getting ready to head off to the east coast for vacation, when I realized that I had an abundance of veggies in my fridge- something that frequently occurs during these summer months. I have a difficult time seeing food go to waste, and I couldn’t bear seeing the bounty end up as compost. In these moments, when I have a mound of veggies to use up, I either make a frittata or soup. So soup it became.IMG_1933

This light and bright soup captures so many of summertime’s flavors and is perfect for a light lunch. Make it a more substantial meal by adding cooked pasta, or serve it over quinoa. This soup also freezes well. I divided it up into single portions before I left, and it was wonderful having a good meal ready when I returned home.


Serves 6


2 Tablespoons olive oil

1 medium onion or 4 leeks, diced

3 medium carrot, chopped

3 stalks of celery, chopped

2 small zucchinis, diced

2 small summer squash, diced

2 ears of sweet corn, cut from the cob

Half a cabbage, sliced

1 c. green beans, cut in half

4 medium tomatoes, diced

2 large potatoes, diced

2 quarts chicken stock

1 tsp. dried oregano

1 bay leaf

1 TBS. fresh basil

½ TBS. fresh thyme

3 cloves of garlic



1 can of chickpeas, rinsed and drained (or cannellini, kidney, navy, whatever you have in your pantry)


Heat olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, and a pinch of salt. Cook until the vegetables are soft and onions are translucent, about 10 minutes. Add garlic and cook for a minute. Add potatoes, green beans, corn, squash, zucchini, and tomatoes. Continue to cook, stirring occasionally, for about 7 minutes. Add stock, increase heat, and bring to a simmer. Once simmering, add cabbage, herbs, and chickpeas. Reduce heat to low, and let vegetables cook until tender, approximately 25-30 minutes.  I like to serve mine with some parmesan grated over top and a piece of good, crusty bread. Enjoy!