This minestrone recipe is like a cozy hug in a bowl, packed with vibrant veggies and hearty beans, making it the ultimate comfort food for any season. As I stir the pot and breathe in the aromatic mix of garlic, basil, and oregano, I can’t help but feel like a culinary wizard whipping up magic with each delicious spoonful.
I adore the rich tastes and invigorating essences of Summer Minestrone. With a robust melange of just-picked zucchini, carrot, and red bell pepper, this soup supplies a generous serving of fruits and vegetables, not to mention a wonderful medley of textures.
The tomatoes used in this soup (omit if you can’t get good fresh ones in the summer) also add some serious depth. And then there’s the part where you whir half of the soup in a blender.
That alone makes it totally worthy.
Summer Minestrone Recipe Ingredients
- Olive Oil: Rich in healthy fats, enhances flavor and has antioxidant properties.
- Garlic: Contains allicin, which has antibacterial properties; adds aromatic depth.
- Carrots: High in beta-carotene, providing vitamin A and natural sweetness.
- Zucchini: Low in calories, offers hydration and a mild, smooth texture.
- Spinach: Packed with iron and vitamins, boosts nutrition with minimal calories.
- Vegetable Broth: Base for flavor, low in calories, adds umami depth.
- Cannellini Beans: Good source of protein and fiber, adds creaminess and texture.
- Parmesan Cheese: Optional topping; offers rich umami and a savory finish.
- Lemon Juice: Optional; adds refreshing acidity and brightens flavors.
Summer Minestrone Recipe Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 6 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 cup green beans, cut into 1-inch pieces
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup small pasta shells or ditalini
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese, for serving (optional)
- 2 tablespoons fresh basil, chopped, for serving
- 1 tablespoon lemon juice (optional)
How to Make this Summer Minestrone Recipe
1. Place the olive oil in a big pot and warm it over medium heat. Stir in the chopped onion, and allow it to cook for about 5 minutes. When the onion is nearly done, the aroma will start to fill your kitchen, and you will know that the base of your soup has just begun!
2. Combine the ingredients in the following manner. Begin by adding the minced garlic and the finely chopped carrots and celery. Cook for a little longer—3 to 4 minutes—by which time the vegetables should be showing signs of softening and give a nice aroma.
3. Incorporate the diced zucchini, yellow squash, and red bell pepper. Sauté for approximately 5 minutes, stirring now and then.
4. Combine the flavor and spice mixture into a bowl consisting of the following ingredients: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
5. Add the vegetable broth and the diced tomatoes (with their juices) to the pot. Bring to a boil.
6. When the water is at a rolling boil, drop in the green beans and cannellini beans. Go down to a simmer and give everything about 10 more minutes to cook.
7. Add the small pasta shells and keep them simmering in the soup until they are tender, which should happen in about 10 minutes.
8. Add the diced spinach and cook for another 2 minutes, until the spinach is wilted.
9. Correct seasoning with additional salt and pepper as necessary. If you want to, add the lemon juice to really brighten up the flavor.
10. Serve the minestrone steaming, with a handful of freshly grated Parmesan and a shower of basil. That’s how my husband prefers it. And really, how could you argue with that? It gives you every reason to call it “the summer minestrone.” I know many recipes exist for it, but mine eludes typical parameters.
Summer Minestrone Recipe Equipment Needed
1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Medium bowl
8. Can opener
9. Ladle
FAQ
- Can I use chicken broth instead of vegetable broth?Indeed, chicken broth can serve as a suitable replacement; however, it will change the taste somewhat and render the dish non-vegetarian.
- Can I make this recipe gluten-free?Sure! Just change the pasta shells for your favorite gluten-free pasta.
- How can I make this recipe vegan?To prepare it in a vegan fashion, leave out the Parmesan cheese or use a substitute made from vegan cheese. The other ingredients are already suitable for a vegan diet.
- Can I prepare this soup in advance?Absolutely, you can prepare it one day prior. The flavors will blend beautifully in the refrigerator. Just incorporate the pasta during the time of service, and you will avoid the potential of it becoming too soft.
- How long does this minestrone keep in the refrigerator?An airtight container can keep it stored in the refrigerator for 4 days at most.
- Can I freeze this soup?Of course, you can freeze it. The best time to do so is before you add the pasta. Place in airtight containers, and you can keep it for up to three months. When you’re ready to serve, add freshly cooked pasta.
- What other vegetables can I add?Feel free to include any seasonal vegetables you prefer, like peas, kale, or potatoes, in your customized minestrone.
Summer Minestrone Recipe Substitutions and Variations
Substitute avocado oil or sunflower oil for olive oil.
Replace yellow squash with an additional zucchini or pattypan squash.
Replace cannellini beans with canned chickpeas.
Substitute small pasta shells with either orzo or quinoa for a gluten-free option.
For spinach, there are substitutes such as kale or Swiss chard.
Pro Tips
1. Layering Flavors: Start by sweating the onions slowly on medium-low heat to bring out their natural sweetness before adding the garlic and other vegetables. This gradual cooking process helps build a rich base for the soup.
2. Vegetable Cutting: Ensure all the vegetables are diced uniformly for even cooking. Smaller, consistent pieces will cook more evenly and enhance the overall texture and mouthfeel of the soup.
3. Herb Blooming: Before adding the broth, sprinkle the dried herbs directly onto the sautéing vegetables. This allows the heat to release their essential oils, intensifying their flavor in the soup.
4. Pasta Preparation: Cook the pasta separately until just shy of al dente, then add it to the soup. This prevents the pasta from absorbing too much broth and becoming overly soft.
5. Enhancing Freshness: Just before serving, finishing the soup with a squeeze of lemon juice brightens the flavors and balances the richness from the Parmesan cheese, making the soup taste fresher.
Summer Minestrone Recipe
My favorite Summer Minestrone Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Medium bowl
8. Can opener
9. Ladle
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 6 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 cup green beans, cut into 1-inch pieces
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup small pasta shells or ditalini
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese, for serving (optional)
- 2 tablespoons fresh basil, chopped, for serving
- 1 tablespoon lemon juice (optional)
Instructions:
1. Place the olive oil in a big pot and warm it over medium heat. Stir in the chopped onion, and allow it to cook for about 5 minutes. When the onion is nearly done, the aroma will start to fill your kitchen, and you will know that the base of your soup has just begun!
2. Combine the ingredients in the following manner. Begin by adding the minced garlic and the finely chopped carrots and celery. Cook for a little longer—3 to 4 minutes—by which time the vegetables should be showing signs of softening and give a nice aroma.
3. Incorporate the diced zucchini, yellow squash, and red bell pepper. Sauté for approximately 5 minutes, stirring now and then.
4. Combine the flavor and spice mixture into a bowl consisting of the following ingredients: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
5. Add the vegetable broth and the diced tomatoes (with their juices) to the pot. Bring to a boil.
6. When the water is at a rolling boil, drop in the green beans and cannellini beans. Go down to a simmer and give everything about 10 more minutes to cook.
7. Add the small pasta shells and keep them simmering in the soup until they are tender, which should happen in about 10 minutes.
8. Add the diced spinach and cook for another 2 minutes, until the spinach is wilted.
9. Correct seasoning with additional salt and pepper as necessary. If you want to, add the lemon juice to really brighten up the flavor.
10. Serve the minestrone steaming, with a handful of freshly grated Parmesan and a shower of basil. That’s how my husband prefers it. And really, how could you argue with that? It gives you every reason to call it “the summer minestrone.” I know many recipes exist for it, but mine eludes typical parameters.
