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Summer Minestrone Soup
Summer Minestrone Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Wholesome summer minestrone soup bursting with fresh garden veggies, white beans, pasta, and flavorful broth. Customize with chicken or vegetarian broth for a delicious meal!
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced onion (about 1/2 onion)
  • 1/2 cup sliced leeks, white and light green parts only (see How to Clean Leeks ), about 1/2 leek
  • 1/2 cup diced celery (about one celery rib)
  • 1/4 cup diced red bell pepper (about 1/4 of one bell pepper)
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 6 cups chicken stock (can use good quality vegetable stock for vegetarian option)
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon kosher salt (add more salt if using unsalted stock)
  • 2 cups large dice zucchini (or other summer squash such as crookneck or pattypan)
  • 1 cup fresh green beans, trimmed and cut into 1-inch lengths
  • 2 roma tomatoes, diced
  • 1/2 cup cooked small white beans
  • 1/2 cup dry ditalini or any small pasta (omit for gluten-free option)
  • Fresh basil for garnish
  • Grated Parmesan cheese for garnish (optional)
Instructions:
  • In a large pot over medium-high heat, warm 1 tablespoon of olive oil. Add diced onions, leeks, celery, and bell pepper. Cook for 8 to 10 minutes until softened, adjusting heat to medium to avoid browning. Stir in minced garlic and cook for an additional minute until fragrant.
  • Pour in the chicken stock and sprinkle in the bay leaf, thyme, and salt. Bring to a gentle simmer. Stir in the zucchini, green beans, tomatoes, white beans, and pasta. Simmer gently, ensuring a steady heat. Cook for 10 minutes until vegetables and pasta are tender. Don't forget to discard the bay leaf before serving.
  • Top it off with fragrant basil leaves and a generous sprinkle of savory grated Parmesan cheese before presenting.

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