Summer Minestrone Soup

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Summer Minestrone Soup is a light, refreshing take on the classic Italian vegetable soup, perfect for when fresh produce is at its peak. This version is packed with seasonal vegetables like zucchini, green beans, and tomatoes, making it both healthy and vibrant. It’s a flexible dish that you can easily adapt based on what’s available at your local market. A good drizzle of olive oil, fresh basil, and a sprinkle of Parmesan cheese bring everything together for a bright and flavorful finish. This soup is great served warm or at room temperature, making it an ideal summer meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 medium tomatoes, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup small pasta (like ditalini or orzo)
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for garnish

Instructions:

  1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic, carrots, and celery, and sauté for another 5 minutes.
  2. Add the zucchini and green beans: Stir in the zucchini and green beans and cook for 3 minutes, allowing them to begin softening.
  3. Simmer the soup: Add the diced tomatoes, cannellini beans, and vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until all the vegetables are tender.
  4. Cook the pasta: Meanwhile, cook the pasta in a separate pot according to package instructions. Drain and set aside.
  5. Combine and finish: Once the vegetables are tender, stir the cooked pasta into the soup. Season with salt and pepper to taste.
  6. Serve: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. Drizzle with a little extra olive oil, if desired. Enjoy!

This soup can be stored in the refrigerator for up to 3 days, making it a convenient option for meal prep.