Description
Summer Minestrone Soup is a light, colorful, and hearty vegetable soup featuring zucchini, green beans, tomatoes, cannellini beans, and petite pasta in a fragrant herb-infused vegetable broth. This wholesome and nutritious soup highlights the freshness of summer produce and pairs perfectly with a sprinkle of Parmesan cheese for a satisfying meal.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium zucchini, diced
- 1 cup green beans, cut into pieces
Pantry Items
- 1 (15 oz) can cannellini beans, drained
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (ditalini or elbow)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Fresh & Garnish
- ¼ cup chopped fresh basil
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil: In a large soup pot over medium heat, warm the olive oil until shimmering.
- Sauté aromatics and vegetables: Add the diced onion, minced garlic, sliced carrots, and celery. Cook, stirring occasionally, about 5 minutes until softened and fragrant.
- Add main vegetables and liquids: Stir in the diced zucchini, green beans, canned diced tomatoes with their juices, drained cannellini beans, vegetable broth, and Italian seasoning.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld and vegetables to tenderize.
- Cook the pasta: Stir in the small pasta and continue simmering until the pasta is tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Season and finish: Taste and season the soup with salt and black pepper as needed. Just before serving, stir in the fresh chopped basil.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for added richness and flavor.
Notes
- For extra greens, add a handful of fresh spinach during the final few minutes of cooking to wilt it gently.
- Leftovers can be stored in the refrigerator for up to 4 days; the pasta will continue absorbing broth, so you may want to add a splash of vegetable broth when reheating.
- Use gluten-free pasta if preferred to make this soup gluten-free.
- To deepen flavor, consider adding a Parmesan rind to the broth while simmering, removing before adding pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
