Summer Minestrone Soup
This summer minestrone soup is a delicious twist on the classic Italian minestrone. It is loaded with fresh summer produce, such as zucchini, yellow squash, green beans, and freshly roasted tomatoes.
Servings: 6 people
Calories: 339kcal
Equipment
Ingredients
- 6 large roma tomatoes
- 1 medium yellow onion small diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 6 cloves fresh garlic, minced
- 2 teaspoons fresh thyme and fresh rosemary
- 6 cups vegetable or chicken broth
- 2 cups water
- 1 cup ditalini pasta
- 8 ounces canned white beans drained
- 8 ounces canned red kidney beans drained
- 2 cups zucchini diced
- 2 cups yellow squash diced
- 1 cup chopped green beans
- ⅓ cup sliced fresh basil plus more for garnish
- Olive oil
- Salt and pepper to taste
- Grated parmesan cheese for garnish
Instructions
- Preheat oven to 425 degrees F. Cut the tomatoes in half lengthwise. Arrange them on a sheet pan flat side up, and season generously with olive oil, salt and pepper. Roast for 40 minutes until juicy, flipping halfway through. Then, peel off the skin (optional) and give them a rough chop. Set aside.
- Meanwhile, prep all the veggies.
- In a large pot, heat a few generous drizzles of olive oil over medium heat. Sauté the onions, celery, and carrots for about 6 to 8 minutes until softened. Next, stir in the minced garlic, fresh thyme and rosemary, and sauté for another minute until fragrant.
- Next, add the chopped roasted tomatoes. Stir in the broth and water. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
- Stir in the ditalini pasta and the beans (drained). Continue to simmer for another 12 minutes, uncovered, stirring occasionally.
- Add the zucchini, yellow squash, and green beans, and cook for another 5 minutes until crisp tender. Finally, add the sliced fresh basil. Adjust seasoning with salt and pepper, if needed.
- To serve, garnish with freshly sliced basil and grated parmesan cheese. Enjoy!
Notes
- Prep ahead: Roast the tomatoes and refrigerate for up to two days in advance. Pre-chop all the vegetables several days in advance.
- Freezing: Let the soup cool down completely. Divide up into containers and freeze for up to three months. Reheat from frozen over the stovetop, or thaw in the fridge overnight.
- Roasted tomatoes: 1 14-ounce canned diced tomatoes.
- Ditalini pasta: Elbows, orecchiette, or mini shells.
- Fresh herbs: Use about half or 1/3 of the amount of fresh.
- Add-ins: Spinach, kale, bell peppers, corn.
Nutrition
Serving: 1bowl | Calories: 339kcal | Carbohydrates: 50g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 1249mg | Potassium: 875mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4827IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg