Summer Minestrone
A light, vegetable-packed Italian soup that highlights fresh summer produce — zucchini, beans, tomatoes, greens — with broth, pasta or beans, and herbs.
Equipment
- large pot / stock pot
- Knife
- Cutting board
- Ladle
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots sliced or diced
- 2 cloves garlic minced
- 1 cup zucchini (or summer squash) diced
- 1 cup green beans trimmed, cut into 1-inch pieces
- 1 cup tomatoes diced (fresh or canned)
- 1 can (15 oz) white beans (cannellini or great northern) drained & rinsed
- 4 cups vegetable broth (or chicken broth)
- ½ cup small pasta (ditalini, orzo, small shells) optional or can omit for gluten-free
- fresh herbs (basil, parsley) chopped, for garnish
- salt & pepper to taste
- grated Parmesan or Pecorino cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté until softened (≈ 5–7 minutes).
- Stir in garlic and cook for about 1 minute until fragrant (do not let burn).
- Add the broth, diced tomatoes, zucchini, green beans, and white beans. Bring to a simmer.
- If using pasta, add it now (or add later depending on desired texture). Simmer until vegetables and pasta are tender (≈ 10–15 more minutes).
- Season with salt and pepper to taste. Remove from heat, stir in fresh chopped herbs if desired.
- Ladle into bowls and, if using, top with grated Parmesan or Pecorino cheese and a drizzle of olive oil.
Notes
You can vary the vegetables depending on what’s in season (e.g. add corn, kale, squash). If serving leftovers, you might want to cook pasta separately and add just before serving to prevent it from becoming mushy. Many summer minestrone versions omit pasta or add it at the end. ([Simply Recipes “Summer Minestrone Soup”]:contentReference[oaicite:0]{index=0})
You can serve this soup warm or at room temperature. Adding a Parmesan rind while simmering can deepen the flavor. (Similar techniques used in other minestrone preparations.)
You can serve this soup warm or at room temperature. Adding a Parmesan rind while simmering can deepen the flavor. (Similar techniques used in other minestrone preparations.)