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.
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.