Late-Summer Garden Veggie Soup (Vegan, Dairy-Free, Gluten-Free)
Recipe type: Main
Cuisine: American
Serves: 4-6
  • 4 cups peeled diced tomatoes (Romas or other meatier-type tomatoes suggested)
  • 2 cups water
  • 2 TB extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2-4 cloves garlic, minced
  • ¼ cup fresh basil, finely chopped
  • 2 cups yellow wax beans
  • 2 cups shredded zucchini
  • 1 TB rapadura sugar
  • 1 TB Italian seasoning
  • Sea salt and black pepper, to taste
  1. In a large stock pot, combine tomatoes and water. Bring to a simmer and cook until tomatoes are tender, about 10 minutes. Process tomatoes in a blender until they are smooth. If desired, strain out seeds. Set aside.
  2. Heat oil in the bottom of the pan, add onions and peppers. Cook until onions are translucent and peppers are soft. Add garlic and basil, cook until garlic is translucent.
  3. Add tomato broth, beans, zucchini, sugar, Italian seasoning, and salt and pepper. Bring to a simmer and cook, stirring occasionally, until beans are tender, about 30 minutes. Garnish each bowl with a spoonful of pesto, if desired. Serve hot with crusty sourdough bread and enjoy!
Recipe by The Nourishing Gourmet at