Jump to Recipe Print Recipe

Summer Minestrone Soup chockfull of fresh seasonal vegetables, beans and pasta. This freezer-friendly recipe is a classic summer meal!

gray bowl with summer minestrone soup topped with a dollop of pesto and a sprinkle of parm cheese

You already know I love a good one pot recipe and the only thing that makes it better is that there are lots of options to customize it with vegetables you already have on hand.

It’s hearty without being heavy and takes just 30 minutes to make.

Take a break from the grill and give this soup a try. You won’t regret it.

bowl of summer minestrone soup topped with pesto and sprinkled with parmesan cheese

WHAT I LOVE ABOUT THIS RECIPE:

  • This is a simple one pot meal that takes full advantage of summer’s best produce.
  • It’s versatile – customize this soup with your favorites or what’s in your fridge already.
  • A small spoonful of pesto into each bowl adds so much extra flavor.
  • This soup can be eaten hot or room temperature.
  • Shop your local farmers’ market and include vegetables you find there.
  • It’s a great way to include vegetables from your own garden.

WHAT’S IN SUMMER MINESTRONE SOUP?

  • 1 ½ tablespoons olive oil

  • ½ cup yellow onion diced

  • 2 garlic cloves minced

  • 1 rib celery diced

  • 2 medium carrots peeled and diced

  • 1 cup fresh green beans cut in 1” pieces

  • 2 ears of corn shucked

  • 4  cups chicken stock

  • dry italian seasoning

  • 1 teaspoon sea salt or to taste

  • 1 medium zucchini diced (or 1 zucchini and 1 squash)

  • 2 roma tomatoes seeded and diced

  • 1 can chickpeas drained

  • 1 can great northern beans drained

  • 1/3 cup ditalini

  • 1 ½ cups spinach fresh or frozen stems removed and rough chopped

  • 3 tablespoons fresh parsley chopped

  • 1/4 cup pesto (for serving – store bought or homemade)

  • Grated parmesan cheese (optional parmesan rind)

HOW TO MAKE SUMMER MINESTRONE SOUP:

Add olive oil to a large soup pot.

Drop in onion, celery and carrots. Season with salt and pepper then cook over medium heat 3 minutes.

Reduce heat, stir in grated garlic and cook 1 minute.

Blend in chicken stock, italian seasoning, tomatoes, chickpeas, great northern beans, green beans, pasta and corn. Note: if your parmesan has a rind, add it to the soup now.

Bring to a boil then reduce heat and simmer 10-12 minutes or vegetables are tender.

Add zucchini, spinach and parsley. Cook 2 more minutes or until pasta is al dente.

BEST WAY TO SERVE SUMMER MINESTRONE SOUP:

Serve this soup hot or room temp.

Add a small dollop of pesto to the top of each bowl along with a sprinkle of grated parmesan cheese and some crusty bread for sopping up every last drop.

HOW TO CUSTOMIZE SUMMER MINESTRONE SOUP:

  • Use other canned beans such as cannellini beans, white beans or red kidney beans
  • Yellow squash is great instead of or in addition to zucchini.
  • Vegetable broth, vegetable stock or chicken broth can be used
  • Try other fresh herbs such as thyme or dill
  • Any small pasta works in this recipe including whole wheat pastas
  • Diced bell pepper would be a good addition in this recipe
  • Other types and sizes of fresh tomatoes can be used

LOOKING FOR MORE EASY SUMMER RECIPES?

Pesto Pasta

Grilled BBQ Chicken

Italian Tortellini Pasta Salad

Grilled BBQ Chicken

Enjoy!
pinterest pin showing summer minestrone soup

gray bowl with summer minestrone soup topped with a dollop of pesto and a sprinkle of parm cheese

Summer Minestrone Soup

A Gouda Life
Easy, Summer Minestrone Soup chockfull of fresh seasonal vegetables, beans and pasta. This freezer-friendly recipe customizes easily for a delicious classic meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1/2 cup yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 rib celery diced
  • 2 cloves garlic minced
  • 1 cup fresh green beans trimmed and cut in 1" pieces
  • 2 ears corn shucked
  • 5 cups chicken stock
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 teaspoon dry italian seasoning
  • 1 medium zucchini skin on diced
  • 2 roma tomatoes seeded and diced
  • 2 cans beans chickpeas and great northern used
  • ⅓ cup ditalini or other small pasta
  • 1 1/2 cups spinach fresh or frozen, stems removed rough chopped
  • 3 tablespoons fresh parsley
  • 1 cup diced tomatoes
  • 2 large handfuls of fresh baby spinach
  • 1/4 cup pesto for serving (store bought or homemade)
  • grated parmesan cheese for serving (rind for broth if you have one)

Instructions
 

  • Add olive oil to a large soup pot.
  • Drop in onion, celery and carrots. Season with salt and pepper then cook over medium heat 3 minutes.
  • Reduce heat, stir in grated garlic and cook 1 minute.
    Blend in chicken stock, italian seasoning, tomatoes, chickpeas, great northern beans, green beans, pasta and corn. Note: if your parmesan has a rind, add it to the soup now.
  • Bring to a boil then reduce heat and simmer 10-12 minutes or vegetables are tender.
  • Add zucchini, spinach and parsley. Cook 2 more minutes or until pasta is al dente.
  • To serve, add a small dollop of pesto to the top of each bowl along with a sprinkle of grated parmesan cheese and some crusty bread for sopping up every last drop.
Keyword summer minestrone soup, best summer minestrone soup, easy summer recipes, vegetable soup, minestrone soup, blond minestrone
Tried this recipe?Let us know how it was!

Leave a Reply

2 Comments

  1. Sweet Fanny Mae…what a delicious looking soup! I can feel myself getting healthier by just looking at the photo! We love a good soup with veggies, this is perfect. Pinned. Have a good week. Chat later, my friend.