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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish Soup: Remove the soup from heat. Stir in the pesto thoroughly and season with salt and pepper to taste, adjusting seasoning as needed.
- 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
