Summer Minestrone Soup
Summer Minestrone Soup is a vibrant and refreshing soup that celebrates the bounty of the season. Packed with fresh vegetables like zucchinis and green beans, it's simmered in a flavorful vegetable broth with diced tomatoes and aromatic herbs.
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 zucchini diced
- 2 cups green beans, trimmed and cut into 1-inch pieces fresh or frozen
- 1 cup peas frozen
- 4 cups vegetable broth
- 1 can (400 g) diced tomatoes with juice
- 1 can (420 g) cannellini beans drained and rinsed
- salt to taste
- black pepper to taste
- 1 tsp dried basil or to taste
- 1 tsp dried oregano or to taste
- 1 cup fresh spinach or kale chopped
- 1 cup small pasta (e.g., ditalini or orzo), or any other pasta cooked
For garnish:
- fresh basil leaves chopped, optional
- grated Parmesan cheese optional
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, zucchinis, green beans and frozen peas. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Add the Beans and Seasonings: Stir in the cannellini beans, salt, pepper, dried basil, and dried oregano. Continue to simmer for another 10 minutes, allowing the flavors to meld together.
- Add the Greens: Add the spinach or kale. Cook for an additional 5 minutes, or until the greens are wilted.
- Stir in the Cooked Pasta: Add the cooked al dente pasta to the pot. Stir gently and cook for 2-3 minutes, just to heat the pasta through.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh basil and grated Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.
- Dobar tek!
Notes
You can substitute vegetable broth with chicken or beef broth for a different flavor profile.
Feel free to add other seasonal vegetables like asparagus, bell pepper or corn. The recipe is versatile and can be customized to your taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.