What Makes This Soup Special?

This one-pot soup takes advantage of peak summer produce — zucchini, squash, and ripe tomatoes — built into a deeply savory broth with tomato paste and miso. Everything cooks together in a single pot, and it's finished with wilted spinach, a squeeze of lemon, and crispy olive oil croutons on top.

Why This Recipe Works

Sautéing the vegetables first and blooming the spices and tomato paste before adding liquid builds real depth of flavor. Miso adds umami you wouldn't expect in a summer soup, and a squeeze of lemon at the end keeps it from tasting heavy. The crispy croutons add crunch and make it feel like a full meal.

🥒 Zucchini & Summer Squash

Peak summer vegetables that soften into the broth and add bulk without weighing the soup down.

🍅 Tomatoes & Tomato Paste

Fresh tomatoes add juiciness, while tomato paste gives the broth a deeper, richer base.

White Miso

Adds savory, umami depth to the broth — a little goes a long way.

🧘 White Beans

Adds heartiness and protein, making this a filling one-pot meal.

🍝 Fusilli

Its ridges and curls catch the broth and beans in every bite.

🥬 Spinach

Stirred in at the end so it wilts gently without overcooking.

🍋 Lemon

A squeeze at the end brightens the whole pot.

🍞 Crispy Croutons

Bread cubes crisped in olive oil and well-seasoned — the finishing crunch.

Step 1: Make the Croutons

Toss the bread cubes with olive oil and season well with salt and pepper. Crisp in a skillet over medium heat, tossing occasionally, until golden on all sides. Set aside.

Step 2: Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add the onion, zucchini, and squash, and sauté until softened, about 5 to 7 minutes.

Step 3: Bloom the Spices

Add the garlic and dried herbs and stir until fragrant, about 1 minute.

Step 4: Add the Paste

Stir in the tomato paste and miso, cooking for a minute or two to deepen the flavor.

Step 5: Add the Liquid

Pour in the vegetable stock (or water) and diced tomatoes. Bring to a boil.

Step 6: Add Beans and Pasta

Stir in the white beans and fusilli. Simmer until the pasta is tender, stirring occasionally so it doesn't stick to the bottom of the pot.

Step 7: Finish and Serve

Stir in the spinach until just wilted, then squeeze in the lemon juice and adjust salt and pepper to taste. Serve topped with the crispy croutons.

Kitchen Tip: The pasta will keep absorbing liquid as it sits, so if you're saving leftovers, add a splash of water or stock when reheating.

Expert Tips

Dice the zucchini and squash evenly so they cook at the same rate.
Don't skip blooming the spices and tomato paste — that step builds most of the flavor.
Add the spinach off heat or at the very end so it doesn't overcook.

Frequently Asked Questions

Can I use a different pasta shape?

Yes — any short pasta like shells or orecchiette works well in place of fusilli.

Can I make this ahead of time?

Yes, though the pasta will continue to absorb liquid as it sits. Add a splash of water or stock when reheating.

Is this soup vegan?

Yes — miso and vegetable stock keep the broth fully plant-based.

One-Pot Fusilli, Summer Veggie & White Bean Soup with Crispy Croutons

A one-pot summer soup with zucchini, squash, and tomatoes in a miso-tomato broth with fusilli and white beans, finished with spinach, lemon, and crispy olive oil croutons.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Course Soup

Cuisine American

Servings 4

Calories 410 kcal

Ingredients

2 tablespoon olive oil
1 onion diced
2 cloves garlic minced
2 zucchini diced
2 summer squash diced
1 teaspoon dried Italian herbs
2 tablespoon tomato paste
1 tablespoon white miso
2 cups tomatoes diced
4 cups vegetable stock or water
1 (15 oz) can white beans drained and rinsed
8 oz fusilli
2 cups baby spinach
1 lemon juiced
Salt and pepper to taste
1 cup bread cubed
2 tablespoon olive oil for croutons
Salt and pepper for croutons

Instructions

Toss the cubed bread with 2 tablespoons olive oil, salt, and pepper, then crisp it up in a skillet or oven until golden and crunchy. Set aside.
Heat olive oil in a large pot and saute the diced onion, zucchini, and summer squash until softened, about 5-7 minutes.
Add the minced garlic and dried Italian herbs and cook for another minute, until fragrant, to bloom the spices.
Stir in the tomato paste and white miso, cooking for 1-2 minutes to deepen the flavor.
Add the diced tomatoes and vegetable stock or water, and bring to a boil.
Add the white beans and fusilli, and simmer until the pasta is tender, about 10-12 minutes, stirring occasionally.
Stir in the baby spinach and lemon juice, season with salt and pepper, and serve hot topped with the crispy croutons.

Notes

The pasta will continue to absorb liquid as it sits — add a splash of water or stock when reheating leftovers.

Keyword one pot pasta