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Minestrone with Summer Veggies

Minestrone with Summer Veggies

A lighter, fresher take on the classic Italian soup, this Minestrone with Summer Veggies captures the essence of a July harvest in a single pot, inviting you to explore seasonal flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 large onion (diced)
  • 2 carrots (chopped)
  • 2 stalks celery (sliced)
  • 4 cloves garlic (minced)
  • 2 medium zucchini (diced)
  • 1 yellow squash (diced)
  • 1 cup fresh green beans (trimmed and cut)
  • 2 cups fresh tomatoes (diced)
  • 6 cups vegetable or chicken broth
  • 1 cup water
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 can (15 oz) Cannellini beans (rinsed)
  • 3/4 cup small pasta (ditalini or orzo)
  • 2 cups fresh spinach or kale
  • 1/4 cup fresh basil (chiffonade)
  • Salt and black pepper to taste
  • Grated Parmesan cheese

Method
 

  1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the extra virgin olive oil and let it shimmer.
  2. Toss in the onions, carrots, and celery. Sauté for about 6 to 8 minutes until the onions become translucent and soft.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the zucchini, yellow squash, and green beans. Cook for about 5 minutes.
  5. Pour in the diced tomatoes along with their juices. Add the dried oregano and thyme. Stir to coat the vegetables.
  6. Pour in the vegetable broth and water. Bring to a gentle boil.
  7. Reduce the heat to low and let it simmer. Add the Cannellini beans and small pasta. Cook for about 10 minutes or until the pasta is al dente.
  8. Stir in the fresh spinach or kale and let it wilt for about two minutes.
  9. Taste and add salt and black pepper as needed. Remove from heat.
  10. Ladle into bowls and garnish with fresh basil and grated Parmesan cheese. Serve immediately.

Notes

Use high-quality olive oil for the best flavor. Adjust seasonings to taste. Let the soup rest for ten minutes before serving for optimal flavor.