It’s good to know I’m not the only one who likes soup, even in summer. I wasn’t sure if readers would be interested in soup recipes, but earlier this week I shared a recipe for asparagus soup and lots of people commented on it.
One reader asked if it would work with green beans. I’d never tried it before, but that same day a recipe appeared in the Denver Post for Zucchini and Green Bean Soup. In addition to the namesake vegetables, the soup has edamame and pesto for more protein and flavor.
At first pesto might seem like an odd addition, but basil is a perfect match for sauteed zucchini so adding it to soup isn’t such a stretch. I freeze pesto in cubes when I make it in bulk in August, then add it to minestrone in winter and pea soup in summer. In fact, I just made the pea soup last night for a friend and used up nearly the last of last season’s pesto! Now if only my baby basil plants outside would start to grow.