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Summer Minestrone

Summer Minestrone

A light and refreshing Summer Minestrone soup made with seasonal vegetables, herbs, and a clear broth, perfect for warm evenings.
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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 Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 large Carrots, diced
  • 2 stalks Celery, diced
  • 2 medium Zucchini, diced
  • 1 medium Yellow Squash, diced
  • 1 cup Green Beans, trimmed and cut
  • 3 large Fresh Tomatoes, chopped
  • 1 can (15 oz) Cannellini Beans, rinsed
  • 6 cups Vegetable Broth
  • 1/2 cup Ditalini Pasta, uncooked
  • 1/4 cup Fresh Basil, chopped
  • 1 piece Parmesan Rind (optional)
  • Salt and Pepper to taste

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 8 to 10 minutes until softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Add salt and black pepper.
  3. Add the zucchini, yellow squash, and green beans. Sauté for another 5 minutes.
  4. Add the chopped tomatoes and their juices, then pour in the vegetable broth. If using, add the Parmesan rind.
  5. Bring to a gentle boil, then reduce heat to low and let simmer for about 15 minutes.
  6. Stir in the rinsed cannellini beans and ditalini pasta. Simmer for another 8 to 10 minutes until pasta is al dente.
  7. Remove the Parmesan rind, stir in fresh chopped basil, and adjust seasoning if necessary.
  8. Ladle into bowls and garnish with grated Parmesan cheese and a drizzle of olive oil.

Notes

For a gluten-free version, substitute ditalini with gluten-free pasta or diced potatoes. For vegan, omit Parmesan and add nutritional yeast.