Summer Minestrone Soup Recipe

Introduction

This Summer Minestrone Soup is a light and flavorful dish perfect for warm days. Packed with fresh vegetables, herbs, and a touch of pesto, it offers a vibrant taste of the season in every spoonful.

Ingredients

• 2 cups low or no-sodium chicken or vegetable broth
• 1 (28 oz.) can diced tomatoes, with the juices
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 clove garlic
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 2 medium yellow squash
• 2 medium zucchini
• 8 fresh basil leaves
• Parmesan cheese (for garnish)
• 3 Tbsp. pesto, homemade or store-bought
• Salt and pepper to taste

Instructions

1. Step 1: Combine the broth, diced tomatoes (with juices), and cannellini beans in a large stockpot or Dutch oven. Cover the pot and heat over high until it begins to bubble.
2. Step 2: Mince the garlic and add it to the pot along with the dried oregano and chili powder. Keep the pot covered while adding these.
3. Step 3: Quarter the zucchini and yellow squash lengthwise, then chop these quarters into 1/2-inch pieces.
4. Step 4: Once the soup bubbles, add the chopped zucchini and yellow squash. Simmer the soup covered, reducing heat if needed, until vegetables are tender, about 3 to 4 minutes.
5. Step 5: While the soup simmers, grate about 1/2 cup of Parmesan cheese and slice the basil leaves into thin ribbons. Set these aside for garnish.
6. Step 6: Remove the soup from heat and stir in the pesto. Season with salt and pepper to your preference.
7. Step 7: Ladle the soup into bowls and garnish each serving with grated Parmesan and fresh basil ribbons. Serve hot.

Tips & Variations

• Use homemade pesto for a fresher flavor, or try basil pesto for a bright herbal note.
• For a vegetarian version, choose vegetable broth instead of chicken broth.
• Add a handful of fresh spinach or kale near the end of cooking for extra greens.
• If you prefer a thicker soup, add small pasta shapes or cooked rice along with the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking down the vegetables. The pesto is best added fresh when serving if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used. You’ll need about 4 cups of chopped fresh tomatoes. Simmer them a bit longer to develop flavor.

Is this soup gluten-free?

Yes, as long as you avoid adding any pasta or use gluten-free pasta, this soup is naturally gluten-free.

Summer Minestrone Soup Recipe

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★★★★★

4.5 from 116 reviews

• Author: Luna
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Summer Minestrone Soup is a light, flavorful vegetable soup perfect for warm weather. Combining fresh zucchini and yellow squash with cannellini beans, tomatoes, and aromatic herbs, it’s a wholesome and comforting dish finished with pesto and parmesan garnish.

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Ingredients

Scale 1x2x3x

Soup Base

• 2 cups low or no-sodium chicken or vegetable broth
• 1 (28 oz.) can diced tomatoes, with the juices
• 1 (15 oz.) can cannellini beans, drained and rinsed

Seasonings & Aromatics

• 1 clove garlic, minced
• 1 tsp. chili powder
• 1 tsp. dried oregano
• Salt and pepper to taste

Vegetables

• 2 medium yellow squash
• 2 medium zucchini

Finishing Touches

• 8 fresh basil leaves, sliced into ribbons
• 3 Tbsp. pesto, homemade or store-bought
• Parmesan cheese, approximately 1/2 cup grated, for garnish

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Instructions

1. Combine Base Ingredients: In a large stockpot or Dutch oven, combine the chicken or vegetable broth, diced tomatoes with juices, and cannellini beans. Cover the pot and set heat to high.
2. Add Aromatics and Spices: Mince the garlic and add it to the pot along with the oregano and chili powder, keeping the pot covered to allow flavors to meld as the liquid heats.
3. Prepare Vegetables: Quarter the zucchini and yellow squash lengthwise, meaning cut each vegetable in half lengthwise, then cut each half lengthwise again. Chop these quarters into roughly 1/2-inch pieces for even cooking.
4. Simmer Vegetables: Once the soup begins to bubble, add the chopped zucchini and yellow squash. Reduce heat if necessary to maintain a gentle simmer, keeping the pot covered. Simmer for 3 to 4 minutes until the vegetables are tender but still hold their shape.
5. Prepare Garnishes: While the soup simmers, grate about 1/2 cup of parmesan cheese and slice the fresh basil leaves into thin ribbons. Set them aside.
6. Finish Soup: Remove the soup from heat. Stir in the pesto thoroughly and season with salt and pepper to taste, adjusting seasoning as needed.
7. Serve: Ladle the hot soup into bowls and garnish each serving with the grated parmesan cheese and fresh basil ribbons. Serve immediately for best flavor.

Notes

• Use low or no-sodium broth to better control salt levels in the soup.
• Fresh pesto enhances the flavor but store-bought pesto works well for convenience.
• This soup cooks quickly, so keep an eye on the vegetables to avoid overcooking.
• Can be made vegetarian by using vegetable broth and omitting any meat-based broth options.
• Leftover soup keeps well refrigerated for 3-4 days and can be reheated gently on the stove.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Summer Minestrone Soup, vegetable soup, zucchini soup, yellow squash soup, Italian soup, easy minestrone, pesto soup