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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
Cook Time 15 minutes
Total Time 30 minutes
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
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Add the garlic and cook for an additional minute until fragrant.
  4. Pour in the vegetable broth and bring to a boil.
  5. Stir in the zucchini, green beans, corn, and diced tomatoes with their juice.
  6. Add the pasta and cook according to package instructions until al dente.
  7. Season with salt and pepper to taste.
  8. 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.