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Summer Minestrone

Julie Andrews
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Servings 6 servings


  • 2 Tbsp. olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced
  • 2 stalks celery diced*
  • 3 cups baby spinach leaves or chopped kale
  • 4 cloves garlic minced
  • 1 Tbsp. dried oregano leaves
  • ½ Tbsp. Italian seasoning
  • 1 ½ tsp. coarse salt
  • ½ tsp. ground black pepper
  • 1 15 oz. can fire roasted diced tomatoes
  • 1 15 oz. can cannellini beans, rinsed and drained
  • ½ cup whole grain elbow pasta
  • 4-4 ½ cups unsalted vegetable or chicken stock
  • 1 fresh Parmesan cheese rind
  • 1 medium zucchini diced
  • ½ cup fresh basil leaves chiffonade
  • ½ cup freshly grated Parmesan cheese


  • In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery and cook 7-8 minutes or until soft. Add spinach/kale, garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes, until greens are wilted.
  • Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente. Stir in zucchini and cook 2-3 more minutes.
  • Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
  • Discard the Parmesan rind or save for another use.


*Add ground Italian sausage or cubed chicken breast for a higher protein soup. Be sure it’s slightly browned on the exterior before adding the liquid ingredients (tomatoes, stock) and be sure it’s fully cooked before consuming.