Summer Vegetable Soup With Pistou
This soup is designed both for longevity and nutrition—an easy option packed with lots of good things to get you through the week, especially the kind where something needs to give but you don’t want it to be a delicious, nourishing homemade meal. While you can cook this soup up almost anytime, it is made for June, making the most of late-spring and early-summer produce. Roasting the tomatoes and corn add depth and complexity, and the barley or farro lend heft and make the soup even more filling. The homemade pistou is a cinch to make, especially with an immersion blender, and worth the effort, but store-bought pesto with a squirt of lemon juice and a sprinkling of grated Pecorino Romano or even Parmesan make for a good low-lift alternative.
Read More: The Veggie-Packed Soup That Feeds Me All Week Long
Recipe information
Total Time
1 hour
Yield
6 servings
Ingredients
Soup
Pistou and Assembly
Preparation
Soup
Step 1
Place a rack in middle of oven; preheat to 400°. Place 1 lb. cherry tomatoes, halved, and 1 ear of corn, shucked, kernels removed (about 1 cup), on a rimmed baking sheet. Drizzle some extra-virgin olive oil over and season with kosher salt and freshly ground pepper; toss to coat. Scatter 2 large thyme sprigs over, breaking up into smaller pieces. Roast until tomato skins are wrinkled and some juices have released onto baking sheet, 30–35 minutes. Let cool; discard thyme
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Add 1 small fennel bulb, fronds removed, finely chopped, 2 medium leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise , 4 garlic cloves, finely chopped; cook, stirring occasionally and reducing heat if needed, until softened but without taking on any color, 12–15 minutes.
Step 3
Add 1 fresh or dried bay leaf, 8 cups low-sodium vegetable or chicken broth, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 3 large thyme sprigs; increase heat to medium-high, and bring to a boil. Add ¾ cup pearl barley or farro and reduce heat so mixture is at a simmer. Cover pot and cook soup until barley is tender, 25–30 minutes.
Step 4
Uncover pot and add 6 oz. green beans, trimmed, cut into 2" pieces, and 1 medium zucchini, quartered lengthwise, cut crosswise into ½" pieces; cook until beans are tender, 10–12 minutes.
Step 5
Scrape roasted tomatoes and corn, along with any juices on baking sheet into pot, and add 1 bunch mature spinach, stems removed, leaves thinly sliced (about 2 cups); cook until spinach is wilted, about 5 minutes. Fish out bay leaf and thyme sprigs; discard. Taste soup and season with more salt if needed.
Do Ahead: Soup can be cooked 5 days ahead. Let cool. Transfer to an airtight container; cover and chill. Reheat over medium, adding water as needed if grains have absorbed too much broth.
Pistou and Assembly
Step 6
While the soup is cooking, blend 1 cup (packed) finely chopped basil, 2 Tbsp. finely chopped chives, 2 Tbsp. finely chopped mint, 4 Tbsp. extra-virgin olive oil, 2 Tbsp. finely grated Pecorino Romano, and 1 tsp. finely grated lemon zest in a measuring glass or other tall, narrow container with an immersion blender until the consistency of pesto. Stir in up to another 1 Tbsp. oil if needed to loosen more. (Alternatively you can finely chop herbs with a chef’s knife and mix with remaining ingredients in a small bowl to combine.)
Step 7
Ladle soup into bowls and spoon some pistou into each. Serve with more Pecorino Romano alongside for sprinkling over.
Do Ahead: Pistou can be made 5 days ahead. Transfer to an airtight container; cover and chill.
