Description
This Summer Minestrone Soup is light, fresh, and bursting with seasonal vegetables like zucchini, squash, green beans, corn, and tomatoes. A garden-fresh Italian soup that’s perfect for warm days—serve hot, warm, or even chilled. It’s healthy, colorful, and nourishing, making it the ideal lunch, starter, or light dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and chopped
- 1 (15-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- 1 ear fresh corn, kernels sliced off
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese, for garnish (optional)
Optional add-ins: cooked pasta or orzo, rice or quinoa, pesto, crushed red pepper.
Instructions
- Sauté base veggies: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery with salt. Cook 5–7 minutes until softened.
- Add summer veggies: Stir in zucchini, yellow squash, and green beans. Cook 3–4 minutes.
- Add liquids and simmer: Pour in diced tomatoes with juice, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer 10–12 minutes until tender.
- Add corn and seasonings: Stir in corn kernels and black pepper. Simmer 3–4 minutes. Taste and adjust seasoning.
- Finish with herbs and lemon: Remove from heat. Stir in basil and lemon juice.
- Serve: Ladle into bowls and garnish with Parmesan if desired. Pair with bread or salad.
Notes
- Use fresh seasonal veggies for best flavor.
- Don’t overcook—aim for tender-crisp vegetables.
- Fresh basil and lemon juice brighten the soup.
- Customize with pasta, rice, or beans for a heartier bowl.
- Add pesto or nutritional yeast for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Summer, Vegetarian
- Method: One-Pot, Stove-Top
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Summer Minestrone Soup, Light Vegetable Soup, Italian Minestrone, Summer Soup Recipes