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Summer Minestrone Soup Recipe

It is summertime which means soup weather is upon us. Yes, you read that right. It is warmer outside and it is still soup weather. With the array of fresh produce readily available, you can make healthy and wholesome soups that will keep you full, but not weigh you down.

One of our favorites is a Summer Minestrone that uses all the best vegetables summer has to offer. Check out the recipe below and let us know what you think!

Summer Minestrone Soup Recipe

What you’ll need:

  • 1 tablespoon extra virgin olive oil.

  • ½ cup diced onion.

  • ½ cup sliced leeks (white and green parts only).

  • ½ cup diced celery.

  • ¼ cup diced red bell pepper.

  • 3 cloves of minced garlic.

  • 6 cups chicken stock or vegetable stock.

  • 1 bay leaf.

  • 1 teaspoon fresh thyme leaves.

  • 1 teaspoon kosher salt (you’ll want more if using unsalted stock).

  • 2 cups large, diced zucchini or summer squash.

  • 1 cup fresh green beans.

  • 2 roma tomatoes diced.

  • ½ cup cooked small white beans.

  • ½ cup of any small pasta (macaroni, etc.)

  • Fresh basil for garnish.

  • Grated parmesan cheese for garnish.


  1. Heat olive oil in large, thick-bottomed pot on medium high. Add the onion, celery and bell pepper. Cook for 8-10 minutes until soft and lower the heat to prevent browning. Add the garlic and cook till fragrant.

  2. Add your stock, seasonings, beans, pasta, vegetables and then let simmer. Add you seasonings in as well. Raise and lower heat to keep a steady simmer and cook for 10 minutes until the vegetables and pasta are done.

  3. Dish up and garnish with basil and parmesan as you please. This process should take about 50 minutes in all to complete.

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