Summer Minestrone Soup

This Summer Minestrone Soup is a twist on the classic! It is loaded with fresh summer vegetables, such as zucchini and oven-roasted tomatoes.

This summer minestrone soup is such a light yet hearty soup! It’s very easy to make, and it’s make-ahead as well as freezer friendly.

• Roma tomatoes: Instead of canned tomatoes or even tomato paste, I roast a few tomatoes, which you can do ahead. Roasting fresh roma tomatoes intensifies their natural sweetness and adds a smoky depth to the soup. Alternatively, you can use a 14-ounce can of diced tomatoes for convenience.
• Ditalini pasta: Small pasta shapes like ditalini are ideal for soups.
• Canned beans: I use both red kidney beans and white beans. Use canned beans, drained. Dry beans take much longer to cook and often need pre-soaking overnight.
• Zucchini, yellow squash, green beans: The quintessential summer vegetables! Make sure you find the freshest out there.
• Onions, celery, carrots: These form the flavor base of the soup, adding sweetness and depth.
• Fresh garlic: Minced. Adds flavor to the soup base.
• Fresh thyme and rosemary: Fresh herbs add a fragrant and aromatic flavor throughout. You can substitute with dried herbs if needed, usually about ⅓ of the amount of fresh.
• Broth plus water: The broth serves as the soup’s base. You can use chicken or vegetable broth.
• Fresh basil, plus more for garnish. Basil adds a fresh, aromatic finish.
• Olive oil, salt, and pepper
• Grated parmesan for garnish. A finishing touch that adds a savory, umami flavor.

Ingredient quantities can be found in the recipe card down below.

What Type of Pasta to Use

For any summer minestrone soup, I recommend using small pasta shapes. Here are some great options:

• Ditalini pasta. This is what I used. They are the perfect size!
• Orecchiette
• Small shells or “shellbows”
• Elbow macaroni
• Orzo or acini di pepe. These are quite smaller than ditalini, but still a great option.

Step 1 | Roast the Tomatoes

First step is roasting the roma tomatoes! This roasting process concentrates the flavors and adds a touch of lightness. It takes a good 40 minutes, so you can do this up to 2 days ahead.

Preheat your oven to 425 degrees F. Cut tomatoes in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast for 40 minutes, until soft and slightly charred. Then, chop them. If desired, remove the skin after they come out of the oven.

Step 2 | Make the vegetable and aromatics base

In a large pot, heat a few tablespoons of olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 6 to 8 minutes, until softened. Then, add the minced garlic and cook for another 1 to 2 minutes until fragrant. Stir in the fresh thyme and rosemary until fragrant.

Step 3 | Add tomatoes and broth

Add the prepared chopped roasted tomatoes. Next, add the chicken broth and water, and season with salt and pepper to taste. Bring to a boil and then reduce the heat to a simmer, covered, for about 15 minutes to allow the flavors to come together.

Step 4 | Add beans and pasta

Stir in the white beans, red kidney beans, and ditalini pasta. Continue to simmer the soup for another 10 to 12 minutes until the pasta is al dente. The soup will start to thicken.

Step 5 | Add the summer vegetables

Finally, add the chopped zucchini, yellow squash, and green beans. These go last so they stay crisp tender and to preserve their vibrant colors. Simmer for another 5 minutes until the vegetables are tender but still crisp.

Stir in fresh basil just before serving, and adjust seasonings with salt and pepper. Garnish with additional basil and grated parmesan cheese. And there you have it, a fabulous summer minestrone soup!