It’s not too early for this soup. Cooler fall days are just around the corner and this summer minestrone soup is filled with summer produce.
Guys, I’m here with a soup recipe. And it’s still summer for a few more weeks.
I know that seems wild and crazy since we just (barely) got through a week of temps in the 90s and 100s, but I’m doing it anyway. And here’s why: 
1. I freaking love soup. This is absolutely not secret, and you all know this. I have more soup recipes on my blog than anything else, and even when it’s a bit of a scorcher outside, soup is in the back of my mind. I just love it.
2. Summer produce needs to be made into a soup once in awhile. Otherwise they’ll feel left out, and we don’t want that, now do we? So this soup features zucchini (because most gardens have oodles of it and we run out of things to make), fresh basil, greens (spinach, kale or the like) and mirepoix. And if you grow and can your own tomatoes, they can be used here as well. Basically anything goes.
3. We are on the home stretch of remodeling our kitchen, and I wanted to cook soup in it for the first time. As I was stirring veggies in the pot, I was staring at our cute white subway tile with grey grout, the deep granite sink with bronze faucet and white original hardwood cabinets with the original bronzey-copper hardware. After typing that, I fully realize I’m obsessed with the kitchen remodel. Full blog post with photos to come.
So yeah, I made soup.
And not only does it have those beautiful veggies and herbs, it has pasta, beans and can easily host ground Italian sausage or cubed chicken breast, if you want to make it a full meal. Plus, the broth is KILLER. The trick is to use high-quality stock (homemade or I like Kitchen Basics brand), fire-roasted tomatoes with the juice (or homemade) and toss a fresh Parmesan rind into the mix while it simmers. You’ll no longer want a broth soup or broth that hasn’t been simmered in Parmesan. Trust me.
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Summer Minestrone
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
A vibrant summer twist on classic minestrone. Fresh veggies and herbs make this a light yet satisfying meal.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion
- 3 medium carrots
- 2 stalks celery
- 3 cups (710 ml) baby spinach leaves or chopped kale
- 4 cloves garlic
- 1 Tbsp dried oregano leaves
- 0.5 Tbsp Italian seasoning
- 1.5 tsp coarse salt
- 0.5 tsp ground black pepper
- 1 15 oz (425 g) can fire roasted diced tomatoes
- 1 15 oz (425 g) can cannellini beans, rinsed and drained
- 0.5 cups (118 ml) whole grain elbow pasta
- 4-4.5 cups (950-1070 ml) unsalted vegetable or chicken stock
- 1 fresh Parmesan cheese rind
- 1 medium zucchini
- 0.5 cups (118 ml) fresh basil leaves
- 0.5 cups (118 ml) freshly grated Parmesan cheese
Instructions
- Heat olive oil in a Dutch oven or stock pot over medium heat.
- Add onion, carrots, and celery; cook for 7-8 minutes, or until soft.
- Add spinach/kale, garlic, oregano, Italian seasoning, salt, and black pepper; sauté for 1-2 minutes, until greens are wilted.
- Add diced tomatoes with juice, beans, pasta, stock, and Parmesan rind; bring to a slow simmer.
- Cook for 8-10 minutes, or until pasta is almost al dente.
- Stir in zucchini and cook for 2-3 more minutes.
- Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
- Discard the Parmesan rind.
Notes
- For a richer flavor, use homemade vegetable stock instead of store-bought.
- Add a splash of white wine to the vegetables while sautéing for extra depth of flavor.
- Leftover minestrone will keep for up to 4 days in the refrigerator; add a little extra stock before reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 8
- Protein: 8
- Cholesterol: 5
Frequently Asked Questions
Can I substitute canned tomatoes for fresh ones in the Summer Minestrone?
Yes, you can use canned tomatoes in this recipe if you don’t have fresh ones. Just make sure to drain them if they’re packed in juice to avoid making the soup too watery.
What types of greens can I use in my Summer Minestrone?
You can use spinach, kale, or any other leafy greens you have on hand. Just chop them roughly and add them toward the end of cooking to keep their color and nutrients.
How do I incorporate zucchini into the Summer Minestrone?
Chop the zucchini into bite-sized pieces and add it to the soup during the cooking process. It cooks quickly, so add it in the last 10-15 minutes of simmering to maintain its texture.
The pictures made me forced to cook this recipe lol. I loved it and yes everyone loved this soup.
wow what a yummy recipe for a soup…
Thank you! It really is quite delightful. :)