This Easy Summer Minestrone Soup is packed with fresh veggies, like zucchini and tomatoes, making it light and refreshing. It’s perfect for hot days when you need a quick and tasty dish!
You’ll love how colorful and fun this soup looks! I often serve it with crusty bread for dipping. It’s a great way to enjoy healthy eating without much fuss. Yum!
Key Ingredients & Substitutions
Olive Oil: This adds great flavor and helps cook the veggies. If you prefer, you can use avocado oil or vegetable oil as a substitute. They have higher smoke points and work well too!
Beans: Cannellini or navy beans work best for their creamy texture. If you’re looking for a protein swap, lentils or chickpeas can also work nicely and bring a different taste.
Pasta: Small pasta shapes like ditalini are perfect. But if you want something gluten-free, try quinoa or cauliflower rice instead. Both will give you a fun twist!
Veggies: Feel free to switch up the vegetables based on what you have. Spinach, kale, or bell peppers can easily replace zucchini or squash. Choose whatever’s in season!
How Do I Make Sure My Veggies Are Perfectly Cooked?
It’s key to cook your veggies just right so they’re tender but not mushy. The order you add them matters! Start with the harder ones like carrots, celery, and onion first, then add softer veggies like zucchini and green beans later on.
- Sauté onions, celery, and carrots for about 5-7 minutes until they soften.
- Add garlic for just a minute to keep it flavorful.
- Then toss in the zucchini, yellow squash and green beans—cook for about 5 minutes to keep them vibrant and crunchy!
By following these steps, your soup will have that perfect balance of texture and flavor!
Easy Summer Minestrone Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced or diced
- 1 medium yellow squash, sliced or diced
- 1 red bell pepper, diced
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 (14.5 ounces) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 ounces) can white beans (like cannellini or navy beans), drained and rinsed
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried Italian seasoning or mixed herbs
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This Easy Summer Minestrone Soup will take about 15 minutes to prep and 30 minutes to cook, making the total time around 45 minutes. Perfect for a quick, wholesome meal!
Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute until you can smell its wonderful aroma.
3. Mix in More Vegetables:
Now it’s time to add the zucchini, yellow squash, red bell pepper, green beans, and corn to the pot. Cook everything together for about 5 minutes, stirring occasionally to prevent sticking.
4. Pour in Liquids:
Pour in the can of diced tomatoes (with juice) and the vegetable broth. Stir in dried Italian seasoning, and season with salt and pepper to taste.
5. Let it Simmer:
Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing all those delicious flavors to meld together and the vegetables to become tender.
6. Add Protein and Pasta:
Now, add the white beans and small pasta to the mix. Continue simmering for another 8-10 minutes until the pasta is cooked al dente and everything is heated through.
7. Taste and Adjust:
Take a moment to taste the soup and adjust the seasoning with more salt and pepper, if necessary.
8. Finish with Freshness:
Just before serving, stir in the fresh parsley, if using. This adds a lovely burst of color and flavor!
9. Serve and Enjoy:
Ladle the soup into bowls and serve it hot. Sprinkle with grated Parmesan cheese on top for an extra touch of flavor, if desired. Enjoy your fresh and vibrant Easy Summer Minestrone Soup!
FAQ about Easy Summer Minestrone Soup
Can I Use Different Vegetables?
Absolutely! This minestrone soup is very flexible. You can swap in any seasonal vegetables you have on hand, like spinach, kale, or even peas. Just remember to adjust cooking times for softer veggies!
How Can I Make This Dish Heartier?
If you want a heartier soup, consider adding more beans or using a whole grain pasta like farro or whole wheat elbow macaroni. Quinoa is also a great option for added protein and texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove or in the microwave. You might need to add a splash of broth or water, as it will thicken while sitting.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
