Summer Minestrone Soup
Summer Minestrone Soup is loaded with summer vegetables like sweet corn, zucchini, tomatoes, green beans and bell peppers along with garbanzo beans, spinach and pasta. It’s a hearty taste of summer in a bowl.
It’s no secret, soup’s my jam. Even after all these years my husband still wonders how I can enjoy a bowl of thick chowder in the middle of summer. Simple. It’s sooo good.
I’m also a big promoter of farmers markets and roadside farm stands for locally grown produce. These hard-working farmers are an important part of American culture.
This Summer Minestrone Soup is a combination of both ~ a light, yet somehow filling delicious soup loaded with fresh seasonal veggies like tomatoes, green beans, celery, bell pepper, carrots, the last ear of sweet corn from the frig and zucchini from my friend’s garden. I also added some spinach and garbanzo beans for extra protein and flavor as well as a little pasta. It’s a bowl full of bright summer flavor.
My garden is overflowing right now so I’m roasting, freezing and gifting as fast as I can. Summer Minestrone Soup is a great way to enjoy the delicious summer vegetables all around us and it’s such an easily customizable one-pot recipe. Leftovers are great for lunchtime and this soup freezes well, too.
I know it looks like a lot of ingredients but Minestrone Soup is, by nature an all-in sort of recipe using up small amounts of what you have, so check your refrigerator before you shop because you can leave some of the vegetables out or improvise with other vegetables or canned beans you already have on hand.
Tip #1: For a strictly vegetarian recipe, use vegetable stock instead of chicken.
Summer Minestrone Soup Ingredients:
- olive oil
- Salt and pepper to taste
- bell pepper
- ear of corn
- green beans
- fresh thyme
- chicken stock
- can garbanzo beans
- fresh spinach
- ditalini or other small pasta
- Optional: parmesan cheese
Add the olive oil, onion, carrots and celery to a deep pot. Season with salt and pepper and cook over medium heat 4-5 minutes or until the carrots begin to soften.
Grate in the garlic then add the bell pepper, corn and green beans. Remove the thyme leaves from the stems, mince and add to the pot then cover and cook 3-4 more minutes.
Drop in the zucchini, diced tomatoes, chicken stock and drained garbanzo beans. Remove the stems from the spinach, give it a rough chop and add it to the pot. Season again with salt and pepper. Remember this is a whole pot of soup we’re flavoring.
Tip #2: If you plan to serve the soup with parmesan cheese, cut the rind off the cheese and add it to the soup when you pour in the stock for extra flavor.
Fold in the pasta, combining then cover and cook over low heat 8-12 minutes or until the pasta is al dente and the vegetables are tender. Taste and add salt as necessary.
Finish off your Summer Minestrone Soup with a little grated parmesan cheese ~ or a lot! ~ some pesto or just a little fresh basil.
You can keep making this soup on into the fall with seasonal vegetables.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Summer Minestrone Soup ~ delicious blend of summer vegetables in a light clear broth.
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots chopped
- 1 stalk celery chopped
- Salt and pepper to taste
- 2 cloves garlic grated
- 1 bell pepper any color (or a few mini bell peppers)
- 1 ear corn shucked
- 1 cup green beans trimmed and cut into bite-size pieces
- 4-5 sprigs fresh thyme
- 1 medium zucchini skin on, chopped
- 1 cup diced tomatoes
- 6 cups of chicken stock
- 1 can garbanzo beans chick peas
- 2 large handfuls of fresh baby spinach
- ⅓ cup of ditalini or other small pasta
Add the olive oil, onion, carrots and celery to a deep pot. Season with salt and pepper and cook over medium heat 4-5 minutes until the carrots begin to soften.
Grate in the garlic then add the bell pepper, corn and green beans. Remove the thyme leaves from the stems, mince and add to the pot. Cover and cook 3-4 more minutes.
Drop in the zucchini, diced tomatoes, chicken stock and drained garbanzo beans. Remove the stems from the spinach, give it a rough chop and add it to the pot. Season again with salt and pepper.
Pour in the dry pasta, blending everything. Cover and cook over low heat 8-12 minutes or until the pasta is al dente and the vegetables are tender. Taste and add salt as necessary.
Optional additions: grated parmesan cheese, pesto or fresh basil.