Spicy Summer Vegetable Soup

Spicy Summer Vegetable Soup


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This soup uses some great fresh summer vegetables, like summer squash and zucchini, and adds a spicy kick with the red pepper flakes. Adjust the heat of the soup to your taste by adding more or less of the pepper flakes, but I like my soup to rival the heat of summer, so I add more than the recipe calls for!

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Time needed

40 min cooking

Serving Size / Yield

3-5 servings


  • 1 Tbs. oil
  • 1 medium onion, diced
  • 2-3 carrots, peeled and sliced round
  • 2 stalks celery, diced
  • 1 zucchini, unpeeled and diced
  • 1 summer squash, unpeeled and diced
  • 1/2 C. fresh parsley, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 Tbs. fresh basil, chopped
  • 2 cans peeled and diced tomatoes, undrained
  • 1 can cannellini beans, drained and rinsed
  • 1 qt. vegetable stock
  • 1 Tbs. red wine vinegar
  • 2 Tbs. crushed red pepper flakes
  • salt and pepper, to taste

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In a large pot heat the oil and saute the onions, carrots, and celery until the onions start to soften and the vegetables start to sweat. Add the herbs and zucchini and mix well, stirring occasionally. Saute them for another 5 minutes. Stir in the diced tomatoes and cook for 10 minutes, stirring occasionally. Add the cannellini beans and vegetable stock, 1 tsp. slat, 1 tsp. pepper, and the crushed red pepper flakes. Mix thoroughly and bring to a boil. Reduce the heat to low and simmer for 20 minutes before removing from heat. Stir in the red wine vinegar. Taste and add more seasonings to your preference.

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