This week we have a guest post from fellow blogger Katie Serbinski, a registered dietitian and mom of two boys under two (she has her hands full!). She’s the founder of Mom to Mom Nutrition, a healthy food and lifestyle blog where she shares her “me time” with other health-minded parents. On her blog you’ll find simple, family-friendly recipes, tips for new moms, and realistic nutrition advice. Through her blog, Katie shows her readers that raising a healthy family is achievable, even when you have a toddler throwing food across your kitchen table and a baby wanting to nurse around the clock.
Today Katie is showing us how to make a delicious soup that is perfect for summer. Hope you enjoy!
Hi friends! My name is Katie and I’m the registered dietitian, Mom, and blogger over at Mom to Mom Nutrition. When I’m not sharing healthy, family-friendly recipes, I’m talking all things related to balancing LIFE with kids. Which naturally sparked a connection between myself and Linda and Christina. The three of us have one thing [ok, two things] in common: we love cooking REAL food for our families and sharing what works and what doesn’t with one another. Strength in numbers—as most parents would agree! So that’s why I’m here today.
Call me crazy but I could eat soup any time of the year. And when produce in Michigan is most abundant during the summertime, I crave a delicious vegetable soup. As a registered dietitian I’m always telling my clients to “eat the seasons.” And there’s nothing more nutritious than a fresh summer vegetable meal. And this time I chose to enjoy those nutrient-packed veggies in a soup!
Let’s get back to my “eat the seasons” mantra. When you eat zucchini in December, it has the same nutritional value as the zucchini you eat in July. The main difference? COST! Don’t get me wrong, I love that modern agriculture practices give us the opportunity to enjoy zucchini out of season. But there’s something to be said about enjoying food at the peak of its freshness!
There’s another reason I like making soup all year round: soup makes THE BEST leftovers. Strong statement, I know. But when you are balancing conflicting family schedules and want to get a meal on the table fast, most soups reheat well. And this summer vegetable soup does just that! Feel free to tailor it to the veggies you have on hand. And if you want some extra protein you could add shredded chicken or beans.
Summer is the perfect time for making this vegetable soup with its abundance of fresh produce. It's a nutritious and delicious meatless meal and gluten free too!
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 1.5 cups carrot shredded
- 3 celery stalks chopped
- 1 1/2 cups asparagus chopped
- 4 cloves garlic minced
- 4 cans low-sodium vegetable broth 14.5 ounces
- 2 cans diced tomatoes 14.5 ounces
- 1 bay leaf
- 1 teaspoon dried basil
- 9 oz package cheese tortellini
- Grated Parmesan cheese for serving
Heat olive oil in a large pot over medium heat.
Add onions, zucchini, squash, carrot, celery, and asparagus and sauté for 5 minutes.
Add garlic and sauté for an additional 5 minutes.
Pour in broth, tomatoes, and all of the seasonings.
Bring to a boil and add the tortellini. Continuing boiling for 5-7 minutes. Reduce heat to a simmer.
Add the basil, and cook for 5 minutes longer. Serve warm with a sprinkle of Parmesan cheese.
Love soups? Check out these delicious options!
DON’T MISS A RECIPE!