Simple Summer Minestrone
Jun 15, 2024 03:32 AM
This simple Summer Minestrone soup is filled with tomatoes, zucchini, cannellini beans, pasta and lots of basil!
Minestrone is one of those soups that can so easily evolve with the seasons. This Summer Minestrone is zucchini, tomato and basil forward, with lots of fresh basil and some basil pesto stirred into the soup.
Pasta is a must for me in any minestrone soup, but I swapped out the classic red kidney beans for cannellini beans (white kidney beans). And finally, I also tried not to cook the vegetables too much, keeping them with just a touch of bite.
This vegetable-rich soup is soul-soothing and a celebration of the bounty of Summer. Lovely enjoyed hot or just lightly warmed, this soup is also vegetarian and vegan friendly!
Ingredients:
- 1 Tablespoon Extra virgin olive oil
- 1/4 cup onion, diced
- 1/2 cup carrot, cut in half lengthwise, then sliced thinly into half rounds
- 1/4 cup celery, cut in half lengthwise, then sliced thinly into half rounds
- 1 clove garlic, chopped
- 1/8 teaspoon red pepper flakes
- 1 Tablespoon tomato paste
- 28 oz canned diced tomatoes, with juice, or 4 cups of chopped fresh tomatoes
- 4 cups chicken or vegetable broth, or water, plus more broth or water as needed to thin as the soup cooks
- 2 cups zucchini, unpeeled, cut into quarters lengthwise, then thinly sliced into half rounds
- Parmesan rind, optional
- 1 cup Orecchiette pasta, or similar small pasta
- 1/2 teaspoon salt
- Freshly ground pepper
- 19 oz Cannellini beans (white kidney beans), drained and rinsed
- 1/4 cup Fresh Basil, chopped, plus more to finish soup and for garnish or about 1 Tablespoon dried basil leaves
To finish soup:
- 1 Tablespoon Basil Pesto
- 1-2 Tablespoons fresh basil, chopped
- Salt and freshly ground pepper, as needed
For serving soup:
- Freshly grated Parmesan
- fresh basil, chopped
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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