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Summer Minestrone Soup

Name: Summer Minestrone Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil (For sautéing vegetables.); 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups vegetable broth (Can substitute with chicken broth.); 1 zucchini, diced; 1 cup green beans, trimmed and cut into pieces; 1 cup corn (fresh or frozen); 1 can diced tomatoes (14 ounces) (Include juice.); 1 cup pasta (like small shells or elbow macaroni); Salt and pepper to taste; Fresh basil for garnish

Soups

Jennifer Scott
August 15, 2025

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Why make this recipe

Summer Minestrone Soup is a light and refreshing dish that captures the flavors of fresh summer vegetables. It is not only delicious but also healthy, packed with nutrients from the various veggies. This soup is perfect for warm days when you want a meal that is filling but not heavy. Plus, it is customizable: you can swap in your favorite seasonal veggies or whatever you have on hand. It’s an easy way to enjoy nutritious ingredients while they are at their freshest.

How to make Summer Minestrone Soup

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
4 cups vegetable broth
1 zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 cup corn (fresh or frozen)
1 can (14 ounces) diced tomatoes
1 cup pasta (like small shells or elbow macaroni)
Salt and pepper to taste
Fresh basil for garnish

Directions:

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and bring to a boil.
Stir in the zucchini, green beans, corn, and diced tomatoes with their juice.
Add the pasta and cook according to package instructions until al dente.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil.

How to serve Summer Minestrone Soup

Serve Summer Minestrone Soup warm in bowls. You can add extra fresh basil on top for added flavor. This soup goes well with a slice of crusty bread or a light salad. It’s a simple yet satisfying meal that everyone will enjoy.

How to store Summer Minestrone Soup

To store the soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for 3 to 4 days. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to make Summer Minestrone Soup

Use fresh, seasonal vegetables for the best flavor.
You can adjust the thickness of the soup by adding more or less vegetable broth.
If you like a little kick, add some red pepper flakes when sautéing the vegetables.
Feel free to add beans or lentils for extra protein and fiber.

Variation

You can easily adapt this recipe by changing the vegetables based on what you have. Try adding peas, bell peppers, or spinach. For a heartier soup, include cooked chicken or sausage.

FAQs

Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer a different flavor or if you do not need the soup to be vegetarian.

How long does it take to prepare this soup?
The total time to make this soup is about 30-40 minutes, depending on your chopping skills.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day. Just store it in the fridge or freezer as mentioned above.

Can I add more pasta?
Yes, you can add more pasta if you like, but keep in mind that it will absorb more broth. You may need to add a bit more liquid before serving if you prefer it soupier.

Summer Minestrone Soup

A light and refreshing soup packed with fresh summer vegetables, perfect for warm days.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2 tablespoons olive oil For sautéing vegetables.
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable broth Can substitute with chicken broth.
1 zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 cup corn (fresh or frozen)
1 can diced tomatoes (14 ounces) Include juice.
1 cup pasta (like small shells or elbow macaroni)
Salt and pepper to taste
Fresh basil for garnish

Method

Cooking

In a large pot, heat olive oil over medium heat.
Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and bring to a boil.
Stir in the zucchini, green beans, corn, and diced tomatoes with their juice.
Add the pasta and cook according to package instructions until al dente.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil.

Notes

Store in an airtight container. Refrigerate for 3 to 4 days or freeze for up to 3 months.

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Jennifer Scott

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