Description
A refreshing and hearty summer minestrone soup packed with seasonal vegetables. Perfect for using up your summer garden bounty!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or orzo)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, carrots, and celery. Cook for another 5-7 minutes, until the vegetables start to soften.
- Stir in the zucchini, yellow squash, and green beans. Cook for another 3-4 minutes.
- Add the diced tomatoes (with juice), vegetable broth, cannellini beans, dried basil, and dried oregano. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.
- Add the pasta to the pot and cook according to package instructions until al dente.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6
- Sodium: 400
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 8
- Protein: 8
- Cholesterol: 0
Keywords: Summer Minestrone Soup, summer vegetable soup, healthy minestrone, Italian soup recipe, garden vegetable soup